1. Materials are ready!
2. Put the egg whites and egg whites into two water- and oil-free containers.
3. Add 60 grams of light cream to the egg yolk and mix well.
4. Sift in 70 grams of cake flour and mix well.
5. Put 15 grams of sugar, one gram of salt, and a few drops of white vinegar or lemon juice into the egg white. I don't have the white vinegar added with lemon juice, and the effect is good!
6. Add 15 grams of sugar at low speed until large bubbles appear.
7. Spin the egg whites at high speed
8. Dispatch the egg whites until a curved right angle appears, so that the egg whites can't fall off.
9. Take one third of the egg white and put it in the egg yolk paste, and mix it up and down evenly!
10. Put the mixed egg yolk paste into the egg whites and stir evenly!
11. Put the mixed cake batter into a 6-inch anode cake mold, shake it a few times to expel large bubbles, put it in a preheated air fryer, bake at 140 degrees for 20 minutes, then take it out and cover with tin foil (this step needs to be fast) Cover the cake with tin foil to prevent the cake from getting cold and easy to bake), and then bake at 130 degrees for 30 minutes. After baking, insert it with a toothpick. Pull out the cake without batter and it will be cooked. The temperature of the fryer is different, you need to master the time!
12. The baked cake was cut into two pieces. I baked the cake the day before and made it the next day. (It can only be cut like this without a serrated knife)
13. 400 grams of blue pinwheel whipped cream is added to 35 grams of white sugar and whipped into cream.
14. The coconut milk recipe I made yesterday added some in the middle. The final product is like this. There are only these two kinds of fruits in the house. I can't find the flower mouth. I can only decorate it briefly ^_^
