Prepare ingredients

50 grams of milk

50 grams of corn oil

60 grams of low-gluten flour

White sugar 35g

4 eggs

mango

250 grams of whipped cream

25 grams of sugar

Detailed steps

① Prepare the ingredients needed above.

② Mix the milk and corn oil, stir and emulsify, pour in 4 egg yolks, and stir gently and evenly.

③ Sieve in low-gluten flour and mix well.

(4) Add sugar to the egg white in three times until there is a big vertical hook (don't hit a small vertical hook, it is too hard and easy to crack).

⑤ Pour the beaten protein into the egg yolk paste at a ratio of 1/3, mix and stir, and cut and mix evenly.

⑥ Pour it back into the yolk paste and stir well.

⑦ At this time, preheat the oven at 150 degrees for 5 minutes, spread oil paper on the baking tray, and pour in the stirred egg paste, and all parts will shake evenly and slightly.

⑧ Bake in the oven 150 degrees for 20 minutes.

Pet-name ruby whipped cream 250 g, sugar 25g, sent to cream, put in a paper bag.

Attending to bake the cake upside down, peel off the oil paper, and press out the shape with a box.