1. First heat the pure milk and salad oil over water, mix well, add low-gluten flour, corn starch, baking powder and mix well, add egg yolk and mix well.
2. Beat egg whites, caster sugar, tartar powder, edible salt and mix well with the above.
3. Pour into a 90g four-inch mold and bake, heat up to 190℃-lower to 160℃·18 minutes.
4. First heat the butter to boiling (foaming).
5. After melting, add low-gluten flour, coconut milk powder, and whole milk powder and mix well.
6. Slowly add pure milk, whipped cream, coconut milk, and fine sugar, mix well, and continue to heat until it boils (large foam).
7. If there are particles, filter it, add poplar twig nectar fruit puree, poplar twig nectar fruit filling, and coconut milk, mix well and put in the refrigerator to cool down for later use.
8. Remove the cake embryo from the mold, surround it with a transparent rim, and pour 100g poplar twig nectar with popping pulp.
9. Just decorate.
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