1. Stir the egg yolk with fine sugar and water, add corn oil, beat until the color turns white, sift in low-gluten flour and mix well
2. Add lemon juice to the egg white, add one-third of the fine sugar when the fish eyes are bubbled, add another one-third when the pattern is obvious, and add the last one-third to the wet foaming state when the hook is pulled out. It has been sent to the hard foaming state with small sharp corners
3. Add the egg yolk paste to the egg whites in three times. Use a cross gesture from the bottom to the top. After mixing quickly, pour it into an 8-inch movable bottom round mold.
4. Put it into the middle and lower layer of the preheated oven, and bake at 150°C for about 60 minutes. Take out the inverted button and let it cool down.
5. Whipped cream and caster sugar, sent to the decorating state
6. After the chiffon cake embryo is sliced, smooth the middle with cream, and after adding a layer of cake slices, smooth the sides and top with cream
7. Use the tip of a toothpick to roughly locate the pattern
8. Melt the dark chocolate in water, put it into a small piping bag, trace the neck and tail
9. Put the cream in a piping bag with a small opening, and squeeze out the outline of the body and wings
10. Do the same with yellow chocolate, squeeze out the mouth and the sun. Red chocolate squeeze out the red top
11. In the same way, trace the legs and pine branches with dark chocolate, and click on the eyes
12. Add 1 drop of green pigment to the cream, mix thoroughly and draw pine leaves. Then decorate the edge with a flower mouth
13. In order to reduce the use of pigments, try to use different flavors of chocolate for the colored parts instead of cream toning.
