Cooking Steps

1. 

   Step1:Divide the eggs first. Put them into a bowl without water or oil. Break up the egg yolk. Add 30g pure milk and mix well. Then add 30g corn oil and low gluten flour. Mix well.

2. 

   Step2:(note - add 45g of fine sugar in three times) add 1 / 3 of the fine sugar to the protein. Beat it with the electric egg beater at a low speed. It starts to have a rough bubble. Add some of the fine sugar. Beat it at a high speed until the protein expands. Add the rest of the fine sugar. Beat it at a low speed. Observe the condition of the protein at all times. If you mention the egg beater protein and hang it on the upside down triangle, it's OK.

3. 

   Step3:Add part of the egg yolk to the egg yolk and stir evenly (like stir fry), but do not over stir. After that, put the mixture back into the protein bowl. Continue to form a cross shape and stir evenly. Pour it into the mold. Shake it gently to produce big bubbles.

4. 

   Step4:Put it in the pre heated 170 degree oven. Bake for 30 minutes. Observe the oven in the middle. Cover it with tin paper when it's colored to prevent the cake from scorching.

5. 

   Step5:After that, you can use toothpick to insert into the cake and then extract it to check whether the cake is cooked. If the toothpick is extracted and does not stick to the cake liquid, it is baked. Turn it upside down to cool.

6. 

   Step6:At this time, take 300g of light cream and 30g of fine sugar, or add them in several times to beat the light cream.

7. 

   Step7:Qifeng embryo is cut into three layers. Add fruit and flowers to each layer. It's OK. Put it in the refrigerator and refrigerate it. Eat it tomorrow.