Cooking Steps

1. 

   Step1:Divide the eggs. The container for the egg white must be free of water and oil. I'm used to dealing with the yolk first. The egg white should be refrigerated first.

2. 

   Step2:Add corn oil to the yolk. Sti

3. 

   Step3:It's easy to mix well. Then add water for emulsification.

4. 

   Step4:Listen to the God. The height of the emulsified cake will be 1 cm ~ mix by hand for 5 minutes. It will turn white slightly

5. 

   Step5:Sift in low powde

6. 

   Step6:Use a scraper to turn the mixture. Be careful not to raise the tendon

7. 

   Step7:I sifted the yolk batter. It's delicate

8. 

   Step8:Take out the egg white. Add a few drops of lemon juice. The electric egg beater uses low speed, high speed and low speed to kill eggs. Sugar is added in three times. The first time is when fish eye blebs appea

9. 

   Step9:Beat the thick foam again. Add sugar second times.

10. 

    Step10:Beat until delicate. Add sugar for the last time.

11. 

    Step11:Hard foaming. Small sharp corner.

12. 

    Step12:First add a third of the egg white into the yolk paste. Stir well.

13. 

    Step13:Then pour the yolk paste into the egg white. Use the method of mixing. Mix evenly. The mixed cake paste is very delicate and glossy. It's like silk. Pour in the eight inch cake mold. Smooth. The cake paste without defoaming is very uneve

14. 

    Step14:160 degrees. 60 minutes. This is based on our own oven temper. My baking has become the Great Rift Valley of Africa. Haha likes to crack. The cake paste is half full in the mould. I'll bring out three more small paper cup

15. 

    Step15:Turn it upside down and cool it. After demoulding, divide it into three pieces with cake slice

16. 

    Step16:450g cream. I added 30g sugar. The standard is 45g, but 30g is just right.

17. 

    Step17:Then we'll have fun making cakes. First floo

18. 

    Step18:Second floor

19. 

    Step19:OK. It's just too fanc

20. 

    Step20:Take a pictur

21. 

    Step21:There are inevitable omissions in the process. Please understan