1. Separate 3 egg whites and yolks, and beat a whole egg into the yolks
2. Add 2 drops of vinegar to the egg white, add sugar in portions, beat the egg white at low speed to high speed with the whisk until two sharp corners can be erected when the whisk is lifted.
3. Add salt and oil to the egg yolk and beat with a whisk until the color becomes lighter and sticky
4. Sift in low powder and mix evenly
5. Take 1/3 of the whipped egg white and add it to the egg yolk, stir evenly
6. Then add the remaining egg whites and stir evenly, don’t make a circle
7. Put the egg paste into the piping tape, and then squeeze it into the paper cup until it is 80% full
8. Preheat the oven at 170 degrees, bake it for 20 minutes, and cool it for later use
9. Cream with powdered sugar and beat with a whisk
10. Hit the state as shown in the figure
11. Finally, put the cream into the decorating tape, use your favorite decorating mouth, squeeze out the shape, sprinkle decorative sugar beads, insert the card, and the beautiful little cake is finished (here is a 5-tooth small chrysanthemum mouth)
Tips:1. The sent container must be water-free and oil-free, otherwise it won't be sent
2. After the cake batter is put into the decorating tape and then squeezed into the paper cup for easy operation, the cake batter in my place is almost filled, and it will expand to a high level when it is baked. It is good to shrink after cooling, mainly In order to give away the sincerity, it should be more appropriate to pretend to be 80% full.
3. The cream must be sent in place, or the pattern squeezed out is not obvious.
