1. First, stir the egg liquid evenly, strengthen the milk and corn oil, mix well and set aside.
2. Sift in low-gluten flour three times, and mix well each time before adding the next flour. Finally, mix until evenly.
3. Add 60g of granulated sugar to the egg whites three times. After beating until small bubbles appear, add granulated sugar for the first time and continue beating.
4. After the egg whites are smooth, add the sugar a second time and continue to beat. When small fine lines appear, add sugar for the last time and hit 7 to distribute.
5. When the egg whites hit this state, when a small hook appears, 7 is distributed. that's it.
6. Stir the egg whites into the roux three times until they are well mixed. Pour into a small paper cup, shake to remove bubbles, and set aside.
7. Preheat the oven up and down at 170 degrees, put it in the oven and bake for 25 minutes before it is out.
8. Put the cake upside down on the drying rack to let cool.
9. Add granulated sugar to the whipped cream and just hit nine to distribute.
10. This state is nine distributions.
11. Squeeze all kinds of colorful flower-shaped cream on the cake, decorate with fruit, decorate sugar and so on.
12. Put it in the box and you can give it to a friend.
Tips:It is hot in summer and the cream is easy to melt. It's best to store it in the refrigerator, and if you give it away, it's best to put it in an incubator with an ice pack. The finished cake is best eaten on the same day, and the longest should not exceed two days!
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