1. After the egg white and egg yolk are separated, add fine sugar to the egg yolk and beat evenly; add oil and beat until emulsified;
2. Add milk and stir gently;
3. Mix the low powder with cocoa powder, sift into the egg yolk; quickly beat into a circle in the same direction;
4. Gabriel (or coffee wine) stir well;
5. Dispense some fish-eye bubbles at low speed, add in sugar and lemon juice, and pass the bowl on its side;
6. Add sugar again, turn the whisk on the 3rd gear and beat until the bubbles are like soapy foam, turn on the 5th gear, and continue to beat until the foam is dry.
7. Take 1/3 of the meringue into the egg yolk paste, stir evenly;
8. Pour into the egg white container and mix well in the same way as cutting and mixing.
9. After mixing evenly, fill it into the cake mold and fill it for 8 minutes (you can put it into a piping bag and squeeze it into the cup); lift the baking tray and shake it a few times closer to the tabletop. Stir the bubbles again with a spatula.
10. Preheat the oven to 160 degrees and bake for about 25 minutes. Take out the baking tray and shake it a few times after it's out of the oven (for bread and small cakes). Take out the cake and let it cool before decorating it.
11. 100g whipped cream plus 10g sugar
12. Strike at a low speed and have lines appearing, then hit for a while to reach a state of over 8 points. (Sent over ice water in summer)
13. Used rose mouth and 8-tooth flower mouth
14. Put the cream in a piping bag and squeeze different patterns on the cake.
