1. Sift low-gluten flour 2 times
2. Knock the egg into the bowl
3. Mix well with a manual whisk
4. Put olive oil and water, 1g salt and 3g sugar into the milk pot and boil
5. Pour in the sieved low-gluten flour and mix quickly evenly
6. It is best to use a larger pot to blanch the batter, and let it cool until it is warm to your hands.
7. Add the egg liquid in 4 times, stir evenly each time, and add it in the last time. If you don't add too much, it will be too thin
8. Just present the batter state with such an inverted triangle hanging
9. Put the batter into the piping bag
10. Put a tarp on the bakeware and squeeze out even fancy patterns with a 2D decorating nozzle
11. Preheat the oven at 210 degrees, put it in the middle layer and bake for 10 minutes, then turn to 180 degrees and bake for about 20 minutes. Observe in the last few minutes, the color becomes dark yellow and it can be out of the oven.
12. Let cool, add 150 grams of whipped cream and 15 grams of caster sugar to beat
13. Take a slit
14. Squeeze in whipped cream
15. Just decorate with cherries
