1. Add white vinegar and salt to the egg whites and add 60 grams of sugar in 3 times to beat.
2. Add 30 grams of white sugar to the egg yolk and beat, add corn oil in portions and beat well, then add milk and beat well.
3. Sift into the egg yolk liquid with low powder.
4. Mix well.
5. Put one-third of the egg white into the egg yolk paste and mix well.
6. Pour the mixed batter into the remaining egg whites and mix well.
7. Pour it into an 8-inch Chiffon mold and shake it a few times to remove large bubbles.
8. Put it in the lower part of the oven at 150 degrees, and bake for 60 minutes.
9. The baked cake is immediately taken out and placed on the baking net, and it can be demoulded after it is completely cooled.
10. Chiffon is divided into 2 pieces.
11. 200 grams of whipped cream, add 20 grams of sugar.
12. Whip whipped cream.
13. Dice canned pineapple.
14. Take a slice of cake, spread light cream, and put diced pineapple.
15. Cover with another slice of cake.
16. Spread light cream on the surface.
17. Use bamboo sticks to draw plum blossom branches.
18. Add a little light cream with green pigment, put it into a piping bag and squeeze out the branches.
19. Squeeze the plum blossoms with pink whipped cream.
Tips:Because I don’t have a flower mouth that squeezes petals, I used a round flower mouth, which is relatively simple!
