1. First make butter cream, put sugar, water and lemon in a basin,
2. Cook on slow heat until thick
3. Then add the sugar paddle slowly to the egg whites,
4. Stir while adding the sugar paddle, like a meringue.
5. Divide the melted butter into the egg whites and stir in 4-5 times,
6. Stir it into whipped cream and set aside.
7. After making chiffon cakes, separate the egg whites and egg yolks in a basin,
8. Add egg yolk milk and other ingredients
9. Sift in low flour and stir into egg yolk paste
10. Beat the egg whites
11. Add the whipped egg whites to the egg yolk batter
12. Stir the whipped egg whites and egg yolk paste evenly. Cover the baking pan with greased paper and pour the egg white paste on top.
13. Spread it flat and use a toothpick to draw a pattern, put it in the oven and bake it and let it cool down. Cut it into three pieces of equal width. Use a knife to remove any uneven areas. Place the three layers on top of each other and apply the cream in the middle And put honey beans on it,
14. Put it in the oven, the upper heat temperature is 180, the lower heat temperature is 160, and bake for 20 minutes
15. After baking, let it stand to cool down, and cut it into three equal widths. Use a knife to remove the unevenness. Put the three layers on top of each other. Spread the cream and put honey beans in the middle.
16. After coating, put it in the refrigerator and freeze. Cut into pieces after freezing.
Tips:I use Dongling DL-K33E electric oven