1. The oily milk and white sugar can be beaten evenly with a manual whisk.
2. Sift in the sieved low powder and stir.
3. Add the egg yolks, make a Z-shape with a whisk, and mix into a particle-free egg yolk paste.
4. Add 25 grams of soft sugar to the egg white and beat.
5. Beat the egg whites into small sharp corners.
6. Take 1/3 of the egg whites into the egg yolk paste, 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)
7. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.
8. Use the same technique to turn up and down, mix evenly, and mix into a delicate egg yolk paste.
9. Pour into a 4-inch mold.
10. Preheat the middle of the oven at 130°C for about 45 minutes (temperature and time are for reference only)
11. Come out and let it cool.
12. The chilled whipped cream is served with sugar and iced water.
13. The cake is divided into two slices with cream in the middle, the surface of the cake is spread with cream, and the outline of the pattern is drawn with a toothpick.
14. Then use chocolate to outline the outline.
15. Fill in the cream of the desired color and sprinkle with white chocolate chips all around (red is replaced by ketchup)
16. Appreciation of finished products~
17. Appreciation of finished products~
