1. The eggs are separated in two water-free and oil-free basins. Note: there is not a bit of egg yolk in the egg white
2. Add 15 grams of white sugar and milk to the egg yolk and mix well
3. Add colorless and tasteless cooking oil and mix well
4. Sift in 50 grams of low-gluten flour,
5. Mix well
6. A few drops of vanilla extract in the egg whites
7. Electric whisk until the fish bubbles, add 10 grams of sugar
8. Beat until finely soaked and add 10 grams of sugar
9. Beat until there are lines on the side, put in the last 10 grams of sugar
10. Hit until there is obvious resistance, there are many lines on the edge, and the whisk has a sharp right angle when you lift it. Note: This state must be!
11. Add the egg whites to the egg yolk paste three times, and mix well each time. Note: Do not draw circles, use up and down mixing, and copy vegetables.
12. Mix well every time!
13. Put the mixed batter into the cake mold and preheat the oven
14. Shake hard a few times to get bubbles out
15. Put it in the middle and lower level of the oven, heat up and down, 150 degrees, 45 minutes!
16. Take it out immediately to buckle, cool and demould!
17. Whip the whipped cream until the flowers are mounted, (first arrive at 80g to make flowers)
18. Add a drop of pink pigment and mix well
19. Put it in a piping bag
20. Framed flowers
21. After the rest of the whipped cream is whipped, take some to adjust the green pigment, the rest for the pasta, the ratio of cream and sugar. 10:1
22. Squeeze out grass
23. Put flowers, squeeze leaves,
24. Alright! Let's enjoy it!
Tips:1: Notes are written in the steps
2: Each oven is different, and the temperature oil is set by your own oven
3: The ratio of whipped cream and white sugar is 10:1
