1. Separate the egg yolk from the egg white, put the separated egg white in the refrigerator for 10 minutes, add vegetable oil and milk to the egg yolk, and mix well
2. Add the flour in 3 times and remake the batter in a stir-fry form
3. Don’t over-mix the batter to prevent the batter from becoming gluten. Put the batter aside and start to make egg white
4. Add the spun sugar in 3 times, use a whisk to beat the egg whites to a fish-eye bubble shape, add 1/3 of the first sugar
5. Continue to beat until the egg whites start to thicken, then add 1/3 sugar
6. Beat the egg whites and start adding the remaining sugar.
7. Hit it again, it’s enough to hit the egg whites
8. Stir 1/3 of the egg whites into the egg batter, and stir gently in the form of chopped vegetables
9. Pour all the egg batter into the egg whites and stir well
10. Pour the beaten egg batter into the baking tray. 175 degrees, 18 minutes for the middle layer, (different oven temperature varies)
11. After the copied cake is out of the oven, tear off the baking paper, let the cake cool, and use a 6 cm diameter cutting tool to cut out round cake slices (forgot to take the picture)
12. Send the cream to the point where you can decorate the flowers, add sugar if you like sweet
13. The production is too hard, and I forgot to make the process, haha, forgive me!
Tips:If you don’t have a circular cutting die, you can replace the round die with the cross-cut opening of a small can.
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