1. Separate egg yolk and egg white, add pure milk and corn oil to egg yolk
2. Whisk evenly
3. Sift in low powder
4. Stir evenly until there is no dry powder
5. Add 60 grams of xylitol to the egg whites in three times to beat, and beat until dry and foamy, with short sharp corners.
6. Take 1/3 of the egg white and add it to the egg yolk paste and mix well. At this time, the oven is preheated at 150 degrees
7. Pour the mixed egg yolk paste back into the egg whites and mix evenly
8. Pour into a six-inch mold and a four-inch mold, drop it vertically several times to shake out large bubbles, put it in the lower part of the oven and bake at 150 degrees for 45 minutes
9. After 45 minutes, take it out and shake out the hot air and buckle it on the drying rack
10. Hand demoulding the chiffon cake base
11. Cut 6 inch into 3 pieces, 4 inch into 2 pieces
12. 500g whipped cream with 50g xylitol to whip
13. Put a piece of cake paper cushion on the decorating table, and put a 6-inch piece of cake
14. Spread some cream and put on honey beans
15. Cover a piece of cake, and so on, make all three 6-inch pieces
16. Place the 4-inch cake in the middle of the 6-inch, smear butter and put honey beans
17. Spread all over, spread the remaining cream evenly on the cake base, and use a spatula to smooth it out as much as possible
18. Spread the creamed cake and put it in the refrigerator for more than 30 minutes
19. 80 grams of whipped cream, heat on low heat until small bubbles bubbling
20. Add strawberry chocolate and stir to melt and serve as a dry chocolate
21. Spoon out the dried chocolate with a spoon and pour it on the edge of the cake, let the dried chocolate flow down naturally, and then decorate with strawberries.
22. Finished product
