1. Prepare all materials and tools first, and preheat the oven to 170 degrees.
2. The eggs are separated.
3. Add whipped cream and egg yolk by hand and stir evenly to fully emulsify.
4. Sift in low-gluten flour.
5. Pump and stir by hand until smooth and smooth.
6. Add sugar to the egg white three times and beat until it is dry and foamy. Lift the egg head to have an upright small sharp corner.
7. Take one-third of the meringue to the egg yolk paste, stir evenly by hand, then pour it into the meringue basin and continue to mix evenly.
8. Pour into a hollow mold and drop gently to remove air bubbles.
9. Put it into the preheated oven, and bake at 170 degrees for about 25 minutes.
10. Shake the baked cake to remove air bubbles, and let it cool down.
11. Stripping with bare hands is also beautiful.
12. The milk is full of scent, and the saliva is flowing.
13. Can't help but eat! So delicate and soft.
