Egg yolk: 120

Protein: 120

Milk: 100

condiments

Lemon: 10

White vinegar: 5

Sugar: 40

Specific steps

first step

Firstly, the egg yolk is separated, 20g sugar is added to the egg yolk, and then milk and vegetable oil are added and stirred. At this time, you can stir more, and then add low flour until there are no particles (don't stir for a long time to avoid gluten in the flour).

Second step

Add salt and lemon juice or white vinegar to the egg white, then add 50g sugar in three times and stir until the dry foamed egg white can draw a right angle.

Third step

Add the mixed egg yolk liquid to the beaten egg whites. First, add one-third of the egg white and stir it according to the cooking method (don't stir it). After mixing, add the remaining egg whites and pour them into a six-inch movable bottom mold.

Fourth step

Adjust the oven to 150 degrees, preheat it for about 15 minutes, bake it in the oven for 60 minutes, take out the drop button, and release the film after it is completely cooled (if there is any difference in the oven, the actual temperature shall prevail).

Step five

Whip whipped cream (it needs to be separated from ice in summer). Add 40 grams of sugar and beat until it is fluid. When beating fluidity, divide a quarter and add a little pigment until it is no fluidity.

Step 6

Prepare two decorative bags, a large and a small round decorative mouth and a Barbie doll, divide the cake into three pieces and spread cream evenly. Put the small round flower mouth into the decorative bag, add the cream with adjusted pigment, squeeze the whole cake into a straight line from top to bottom, leave a circle in the middle to put Barbie in, and leave a circle on Barbie to squeeze out round bubbles, and the beautiful Barbie will be finished.