1. Separate egg yolk and protein, add white sugar and milk to egg yolk and stir evenly
2. Continue to add salad oil and mix well
3. Sift the low powder into the egg yolk and mix well
4. Beat the egg whites until coarsely foamed, add 1/3 white sugar
5. Continue to beat until the foam is fine, add the remaining 1/2 white sugar
6. Continue to beat until the tip of the egg bends, the sharp corners are bent, add the remaining sugar
7. Continue to beat until the egg beater is lifted and the sharp corners stand upright
8. Take 1/3 of the egg white paste into the egg yolk paste and mix up and down evenly, then take the remaining 1/2 egg white paste into the egg yolk paste, and stir evenly, then put all the egg yolk paste into the egg white paste and mix up and down evenly
9. Pour the mixed batter into a paper cup, oven 170 degrees, 30 minutes
10. Whip the whipped cream with sugar until the bowl is upside down and the cream does not flow
11. Put the whipped cream into the piping bag and piping at will Several decorations were used here: colorful sugar beads, coffee-colored cocoa powder, and red dried strawberries.
