Cooking Steps

1. 

   Step1:After the separation of egg yolk protein, put it into the respective container. The container of egg yolk protein shall be free of water and oil. It must be wiped clean. Put 10g sugar, oil and milk into the egg yolk, mix well, and then bask in low gluten flour. Mix well with turning or zigzag mixing.

2. 

   Step2:Pour the juice from the lemon slices into the protein. Add 30g soup in three times and beat until there is an upright sharp corner.

3. 

   Step3:Take one third of the protein and put it into the egg yolk just now. Mix well. Never circle. It will defoamer. Mix well and put in another third of the same way to continue.

4. 

   Step4:For the last time, pour the yolk batter you just mixed back into the egg white. Continue to mix it evenly.

5. 

   Step5:Put the batter into the paper holder evenly and then put it into the mold. The oven is 150 ℃ for 25 minutes. Remember to preheat for three minutes. If it's ripe, use a toothpick to prick it. If you don't take the batter, it's ripe. Time is up to you. Because everyone's oven is differen

6. 

   Step6:I use cream and butter to make mounting materials. The taste is better. Melt the butter at room temperature until it is easily poked with fingers. Add cream in several times. Beat with eggbeater until it is smooth. If oil-water separation is found, it looks like tofu dregs. Don't be afraid. Put the eggbeater in warm water and beat it a few times

7. 

   Step7:Put cream cream in the decoration bag. Choose your own decoration head. You can also adjust the color yoursel

8. 

   Step8:Finished produc

9. 

   Step9:Finished produc

10. 

    Step10:Finished produc