1. Stir water and corn oil until emulsified.
2. Sift in low-gluten flour and corn starch in a zigzag shape and mix well.
3. Add egg yolk in a zigzag shape and mix well.
4. The egg whites are added three times with caster sugar and beat to sharp corners.
5. Take one third of the egg white paste and egg yolk paste and mix well.
6. Stir well with the remaining two-thirds of the egg white paste. Pour it into a 10-inch Chiffon mold and shake the mold a few times.
7. Preheat the oven at 140°C for 10 minutes, then put it in and bake for 65 minutes.
8. The inverted button is completely cooled and released from the mold.
9. 200 grams of whipped cream and 16 grams of powdered sugar are first beaten to make the sandwich. Here, I put Oreo crumbles and beat them harder to make the sandwich.
10. Cut the cake into 2 slices, put one on top and spread the layers.
11. Put another piece in place.
12. Dispense 400 grams of whipped cream and add 34 grams of powdered sugar. Spread the noodles, melt the white chocolate in water, add the pigment and stir evenly. Pour the cake around 31 degrees, and then put the fruits and decorations on it.
Tips:Ovens have different tempers, so the baking temperature and time are for reference only
