Cooking Steps

1. 

   Step1:Separate the albumen and yolk. There should be no oil or water in the albumen basi

2. 

   Step2:Add white sugar to the yolk and mix wel

3. 

   Step3:Mix corn oil and pure milk evenl

4. 

   Step4:Pour into the yolk paste and stir until it is emulsified. About two minute

5. 

   Step5:Sift in low powde

6. 

   Step6:Z-shape mixing. Mixing to no particle stat

7. 

   Step7:Add lemon juice to the protein. Beat at low speed until it has a rough bubble. Add a third of sugar

8. 

   Step8:Medium speed until blisters disappear. Add 1 / 3 suga

9. 

   Step9:Whisk to a textured state at high speed. Add the last suga

10. 

    Step10:Continue to whisk until hard foaming at high speed. Pull up the beater's head with a small upright poin

11. 

    Step11:Put a third of the protein in the yolk and stir well. Stir from bottom to to

12. 

    Step12:Pour it back into the protein basin. Continue to stir evenl

13. 

    Step13:Wipe the mold clean. Pour the batter into the mold. Shake twice. Shake out the bubbles. Put it in the middle layer of the preheated oven for 120 ° 60 minutes

14. 

    Step14:Take out the oven at once. Shake twice. Shake out the hot air. Turn it upside down and cool it before demoulding

15. 

    Step15:Demoulding. No retraction. No waist collaps

16. 

    Step16:Cut into three piece

17. 

    Step17:Whisk the cream with sugar. Cut the fruit into granule

18. 

    Step18:A layer of cream and frui

19. 

    Step19:Another laye

20. 

    Step20:Plasterin

21. 

    Step21:Decoration. Completio