Cooking Steps

1. 

   Step1:Emulsify corn oil with milk. Add 2 drops of red velvet. Mix wel

2. 

   Step2:Sift in low powder. Mix in zigzag until there is no dry powde

3. 

   Step3:Knock into the yol

4. 

   Step4:Mix to smooth batte

5. 

   Step5:Whisk the egg white to a thick bubble. Dribble in a few drops of lemon juice. Add sugar to the egg white three times. Whisk until the egg white is hooked (i.e. wet foaming) when lifting the beater

6. 

   Step6:Mix the egg white and yolk batter evenly. Mix up and down evenl

7. 

   Step7:Pour into a square baking pan. Smooth the surface. Shake gently to remove bubble

8. 

   Step8:Preheat the oven at 150 ℃ for 25 minutes (I use CASS 750A's own baking plate. Try to use a shallow and large baking plate

9. 

   Step9:Put oiled paper on the back cover of the cake slice. Turn it upside down and let it cool. Prepare a 6-inch mousse circle for a chef. Draw a dotted line according to the width of the mousse circl

10. 

    Step10:Cut the edges of the cake slices neatly. Cut out the dotted cake slices just draw

11. 

    Step11:Put the cake into the inner test of mousse circl

12. 

    Step12:Put the cake into the inner test of mousse circl

13. 

    Step13:Put a round slice under the cak

14. 

    Step14:Whipped cream and sugar to near mounting condition. Put into mounting ba

15. 

    Step15:Squeeze the cream into the cake. Put on the strawberrie

16. 

    Step16:Put in the second round cake again. Press lightl

17. 

    Step17:Just squeeze in the cream and put on the strawberries. Cover with the third round cake slice. Squeeze in a little cream. Place the strawberries and blueberries

18. 

    Step18:It's different from the cream cake in the past. It can be finished without any foundation.