1. Beat the whole eggs into an oil- and water-free basin.
2. Put in 100 grams of sugar.
3. Put the butter in the milk and heat it over water until it melts.
4. The whole eggs are beaten with an electric whisk until they are all made.
5. Sift in low-gluten flour.
6. Stir evenly with a rubber spatula.
7. Pour in melted butter and milk.
8. Use the method of turning and cutting to mix the cake batter.
9. Put in a 6-inch and a 4-inch cake tin. After the two cakes were baked, I found that the height was not enough, so I made two more 4-inch chiffon cakes.
10. Wrap the Barbie doll in plastic wrap.
11. Stack four cakes together.
12. Then tidy it up with a knife.
13. Coat a layer of meringue on the outside and wait to dry.
14. Roll the fondant paste into thin slices.
15. Wrap the upper body of the doll.
16. Take a large piece of fondant paste and roll it into thin slices.
17. Wrap the legs of the doll.
18. Roll out another one, squeeze it into a fold, and wrap it around your waist.
19. Take an appropriate amount of dry peas and knead into a strip.
20. Cut into small pieces.
21. Twist the flowers into flakes by hand
22. Made into roses. Decorate on the skirt.
Tips:1. If the whole egg sponge cake is not high enough, bake the chiffon cake, and then put the chiffon cake on top, because the sponge cake is easier to bear the weight.
2. Fondant paste is sticky, so apply white oil on your hands to prevent sticking.
3. Use honey water to fix skirts and flowers.
