1. Egg yolk and corn oil, mix well
2. Add the milk and stir evenly. Add the sifted low powder and stir evenly.
3. Add a few drops of lemon juice to the egg whites, and add white sugar in three times to beat them. You don't need to beat hard foaming, just lift the egg beater and the meringue will show a small bend. Before the meringue, preheat the oven at 180 degrees
4. Divide one-third of the meringue into the egg yolk paste and stir evenly with a silicone spatula
5. Pour the evenly mixed cake batter into the remaining meringue, and stir again evenly
6. Spread greased paper on the baking tray, pour the cake batter into the baking tray, shake the baking tray twice to produce bubbles
7. Bake at 150 degrees for 35 minutes in the oven
8. After being out of the oven, drop the baking tray, buckle the cake embryo upside down on the cooling rack, and uncover the grease paper
9. After cooling down completely, cut out the round shape with the mouth of the original cup, and I used the bottle cap to buckle it.
10. Take a slice of cake and spread it with salad dressing
11. Take another piece to buckle up
12. Put salad dressing all over
13. Dip it with pork floss
14. That’s right, the pork floss beaver cake is finished
Tips:This formula is suitable for baking on a 28*28 golden plate\nThe number of finished products depends on the size of the cake, the larger the finished product, the less.
