1. Prepare the ingredients.
2. Separate the egg white and egg yolk. Add lemon juice and salt to the egg whites.
3. Hit fish-eye bubbles.
4. Add 30 grams of white sugar to the egg whites in three times and stir until the egg whites are short and sharp.
5. Add oil and 10 grams of sugar to the egg yolk, and beat it with a whisk until it becomes white.
6. Add the milk and mix well, then sift in the flour and mix well. Put the spatula and batter into an inverted triangle to flow down.
7. Add the egg whites to one-third of the egg yolk paste, mix well, cut and mix from top to bottom.
8. After mixing, add it to the remaining egg whites and mix well.
9. Put the batter into the piping bag and squeeze it into the right mold, sprinkle an appropriate amount of sesame seeds, and gently shake to produce large bubbles.
10. Preheat the oven in advance, put it in the oven at 160 degrees and bake for 17 minutes. After baking, let it cool and take out the cake.
11. Insert the bamboo sticks.
12. Melt the chocolate in water (Dove chocolate is very thick, add oil and mix well when heating).
13. Dip the cake with chocolate and sprinkle with sugar beads to cool.
Tips:1. Don't get oil and water when whisking the egg whites.
2. The bamboo sticks are not safe.
3. If the chocolate does not melt, add oil and mix thoroughly, do not add water.
4. When the weather is hot, it must be kept in the refrigerator.
