# Fourth Baking Contest and is Love to Eat Festival# Shou Tao Cake
1.
After the egg yolk is separated, add coconut milk and salad oil and stir well, then sift in low powder and 1 gram of salt, and stir well
2.
The egg white is divided into three times and sugar is added to beat until moist foaming
3.
Put one-third of the egg whites into the egg yolk paste, stir well, then pour the rest of the egg whites into the egg yolk paste and stir evenly, 150°, the penultimate layer, 70 minutes. Put the baking tray on the bottom layer, and put 200 grams of water in the baking tray. It's upside-down after baking. This can make two six-inch or one eight-inch cake.
4.
Slice it with a slicer, whipped the tower cream, diced the mango, put a piece of cake back into the cake mold, then spread the whipped cream and the diced mango, and then put a piece of cake.
5.
Next, make the yogurt mousse. Beat the cream until it is 80% thick. Then add the yogurt. Soak 10 grams of gelatin tablets until soft. Then heat and melt. Put it in and stir evenly with a whisk. At this time, it's thicker. Pour it in just now. Put the cake mold in the refrigerator overnight, and in the morning, blow a hair dryer around the mold to demold.
6.
Put the birthday peach and birthday star on top, and then make the Italian cream
7.
Add 16 grams of sugar to the egg white of an egg and beat it until the wet foam is not flowing. Then put the water and sugar in a non-stick pan and heat it on low heat until there are small bubbles, which is 120°. Turn off the heat immediately, and then pour it into the egg white paste. Whisk at high speed until room temperature, then use another container to beat the softened butter, and then blend it with the egg white paste. Whisk at low speed until smooth, the red and yellow pigments jump out of the orange color, add in and put on Flower bag decorating.
8.
Put it in the refrigerator immediately and you can eat it after half an hour
