1. Separate egg yolk and protein, put them into oil-free and water-free containers, add 10 grams of sugar to beat.
2. Add 40 grams of corn oil and mix well.
3. Add 40 grams of milk and mix well.
4. Add the low flour and cornstarch that have been sieved twice.
5. Mix the egg yolk batter evenly with a whisk in an irregular manner. Put the mixed egg yolk batter aside and set aside.
6. Squeeze a few drops of fresh lemon juice into the egg whites. Add sugar in 3 times and beat the egg whites into dry foam.
7. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
8. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
9. Use the same technique to gently stir up and down until the egg white and egg yolk paste are well mixed.
10. Put the cake paste into a piping bag or fresh-keeping bag, squeeze it into a paper cup, and shake the baking pan a few times.
11. The upper and lower fires of the middle layer are 170°. About 25 minutes. After roasting, take it out and buckle it upside down on the grid to cool.
12. 200 grams of whipped cream and 15 grams of sugar, spread over ice water. The whipped cream has an upright tip and is sent in place. This can be used to wipe the noodles and squeeze flowers.
13. Put the whipped cream into a piping bag and squeeze it onto the cake. After mounting one, put it in the refrigerator. Animal whipped cream is easily melted by heat.
14. I use an 8-tooth flower mouth.
Tips:The ratio of whipped cream and white sugar is 100; 8
The whipped cream must be served over ice water.
