1. Put water, oil, sugar in the container and beat evenly
2. Sift in low flour, cut and mix evenly, add an egg yolk
3. After mixing evenly, add another egg yolk. Stir it evenly every time you put it in until it's all put in
4. Use a whisk to make fine foam for the egg whites, add 1/3 of the fine sugar and lemon juice
5. Add the remaining fine sugar in 2 times and beat the meringue until the hook is pulled out
6. Take 1/3 of the meringue into the egg yolk paste, cut and mix evenly
7. Pour the mixed batter back into the meringue and mix evenly
8. Put the mixed batter into the piping bag and put it into the cake cup, about nine minutes full
9. Put the cake into the lower layer of the preheated oven, and bake for 30 minutes on the upper heat 160 and lower heat 150, then take out the cake and let cool
10. Pinch out the shape of a lamb’s head with bean paste, glue jelly beans, and poke the nostrils with a toothpick
11. Spread a small amount of whipped cream on the cake (leave a place for the sheep's head), put on the sheep's head, and cover the whipped cream with marshmallows.
Tips:1. The body of the cake is a Chiffon cup cake. Master the degree of egg white. If the meringue is slightly harder, the cup cake will not be opened.
2. The marshmallow can be cut into half and used
