1. Prepare materials
2. White and egg yolk separation
3. Whip the egg whites until fisheye bubbles, add one-third of the white sugar
4. Continue to beat until the bubbles become small and even, add the remaining half of the white sugar
5. Continue to beat until wet foam (pull up the egg beater, the tip bends), add the remaining white sugar
6. Continue to beat until dry foaming (lift the whisk and stand upright)
7. Add white sugar to the egg yolk and mix well
8. Add milk and mix well
9. Add salad oil and mix well
10. Sift in low powder and mix well
11. Add one-third of the whipped egg white to the egg yolk paste, and mix it up and down evenly
12. Add another third of the egg whites and mix up and down evenly
13. Pour the mixed egg yolk paste into the remaining pot with one-third of the egg white, and mix up and down evenly
14. Pour it into the mold, and it’s full
15. Oven 170 degrees, 18 minutes
16. Whip the whipped cream and white sugar until there are lines
17. Put it in a piping bag and draw petals on the vegetation
18. Press the back of the spoon on the petals and place a cherry in the center
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