1. Various materials are available for use.
2. Mix egg yolk, corn oil, milk, sieve into low-gluten flour and mix well to form egg yolk paste.
3. Add white sugar to the egg white and whipped to form a dry foam.
4. Add the egg frosting to the egg yolk paste three times and mix well.
5. Pour into an 8-inch mold and shake out large bubbles.
6. Heat the oven up and down at 150 degrees for 10 minutes and 160 degrees for 50 minutes. When it is out of the oven, it will shake a few times.
7. Cut the cake into three slices, I only used two slices.
8. Heat the milk to about 40 degrees, put the fish film soaked in cold water and stir well, add the mulberry fruit puree that has been beaten with a food processor.
9. Whisk the cream and sugar until it is runny.
10. Pour the milk mulberry paste into the cream.
11. Stir evenly and the mousse filling is ready.
12. Put the cake in the mousse ring, pour in the mousse filling, add another piece of cake, pour the mousse filling, and refrigerate.
13. Strain the cooked mulberry juice, add 1 piece of soaked fish film, stir well and let cool.
14. Pour in the refrigerated cake body and put it in the refrigerator to make it a mirror.
15. Take it out of the refrigerator and blow it around with a hair dryer to easily demould.
16. Just decorate with fruit.
17. It melts in your mouth. .
18. Meimei da. .
