1. Separate 3 egg whites and egg yolks, add 50g sugar to the egg whites three times, and beat them with a whisk until wet and foamy, and the curved sharp corners can be pulled out.
2. Add 30g of sugar to the separated egg yolk, beat with a whisk until the color becomes lighter, and add 30g of melted butter in three batches, and beat evenly with a whisk.
3. Then first add one third of the beaten egg white to the beaten egg yolk, use a silicone spatula to turn it up and down and mix well, then pour it into the remaining two thirds of the egg white, turn it up and down and mix well.
4. Then add the sifted low powder to this mixture and mix well, then add a teaspoon of rose sauce, or add your favorite food coloring, mix well and set aside.
5. Spread tin foil in the baking tray, pour the batter into the baking tray, shake the baking tray slightly, preheat the oven in advance, 180 degrees, 20 minutes. (The performance of each oven is different, so the specific time depends on your own oven)
6. Take advantage of the gap between baking the cake and prepare the small objects on the cake. Take a small piece of dry peas and divide it into two portions. One is not colored, and the other is coated with a toothpick with a little food coloring. Knead the dry peas evenly and pull it out with both hands.
7. Pinch out the two ears, head, body, hands and feet of the bear.
8. After the pieces are put together, I will make a little bit of modification to make the bear look that I am satisfied with. I am red bean for the eyes of the bear.
9. Pinch out these shapes and use them as a spare for the baby bottle.
10. The bottle is formed, and the scale is drawn.
11. After the cake is baked, trim off the uneven surface with a knife, and then turn it upside down.
12. Then make some meringue frosting, which is used to glue the icing, 1 egg white + 30g butter + 60g powdered sugar, mix them together and beat with a whisk, then you can spread it on the cake.
13. Take a piece of sugar crust and knead it evenly, roll it into a suitable size with a rolling pin. It is best to use a ruler to measure how big the cake is to wrap.
14. Carefully attach the sugar crust to the cake, and then use a trowel to smooth the sugar crust.
15. Make some small decorations on the top of the cake.
16. Put all the decorations on and shape them. When the small decorations are put on, brush some sugar water to use as a binder.
