1. Put the egg white and egg yolk into two clean, water- and oil-free stainless steel basins
2. Add corn oil and milk to the egg yolk and stir evenly, then add flour and stir evenly. Don’t circle the plaque. Stir evenly with irregular methods.
3. Squeeze the egg whites with a few drops of lemon juice until thick foam, then add sugar in three times and stir until stiff foaming
4. Add the beaten egg whites to the egg yolk paste three times and stir evenly. Use the technique of turning and cutting in half without drawing circles.
5. Stir well, pour it into the 4-inch heightened mold of the entrance kitchen, shake it a few times, and shake out bubbles
6. 150 degrees, bake for 30 minutes
7. Copy it out and the finished product is very high
8. Add it to whipped cream, put in 20g sugar and beat
9. Divide the cake into three slices, spread a layer of cream between each slice
10. The surface of the cream is not smooth
11. Prepare fondant paste and mold
12. Take out a small piece of fondant paste, roll it into a thin piece, and carve the dough with a mold
13. The prepared fondant accessories are dried at room temperature
14. Final product
15. Final product
16. Final product
17. Final product
18. Final product
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