1. Stir both milk and corn oil to fully emulsify.
2. Sift in low powder and stir.
3. Mix until there is no dry powder.
4. Knock into the egg yolk.
5. Mix with Z-shaped method without particles (don't stir too much to prevent the batter from becoming gluten). The water absorption of flour is different. If the custard is too thick, add 3-5 grams of milk. Mainly depends on the status.
6. Add 35 grams of sugar to the egg white bowl at one time.
7. Use an electric whisk to beat until smooth.
8. Take 1/3 of the beaten meringue and mix in the egg yolk paste. Take 1/3 of the beaten meringue and put it in the egg yolk paste and mix well.
9. Pour it into the meringue. First use the manual egg beater Z method, and finally use the scraper to tidy up.
10. Put the cake paste in a framed bag.
11. Squeeze it into a baking pan covered with tarp, 150 degrees for about 10 minutes (time and temperature are for reference only)
12. Do not bake too long.
13. Whip the whipped cream with fine sugar and put it into a piping bag.
14. Bend the cake piece with your hands and squeeze the cream inside (you can also put it in the box to shape and then squeeze the cream)
15. Then put strawberries on top.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Come on!
20. Wuhan Yellow Crane Tower.
21. Wuhan night view.
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