Five eggs (60-65g/ egg), corn oil 50g low-gluten flour 64g corn starch 16g milk 60g fine sugar 60g salt 1.5g lemon juice (white vinegar) 2g.

Production steps

1 Separate egg whites from egg yolks and put them in oil-free and waterless pots respectively. Heat corn oil to about 78 degrees, sift in low-gluten flour and corn starch, stir well, add milk and stir well. Add the egg yolk and stir well for later use. At this time, the oven is preheated 120 degrees.

2 Add lemon juice and salt to the egg white and start stirring. Add the fine sugar three times. After heavy rain, add sugar for the first time 1 time, add sugar for the second time after fine bubbles, add sugar for the last time after fine lines, and send it to the egg beater with a small hook, which can be slightly better than Qifeng cake protein.

3 Take13 egg white cream and stir it evenly, then pour it into the remaining egg white cream and continue to stir it evenly, and pour it into the mold. You can use a bamboo stick to circle to eliminate bubbles, or shake it a few times and it will come out.

4. Bake at120℃ for 35 minutes and then at 160℃ for 40 minutes. When the cake is baked, take it out and shake it a few times to shake out the heat. Let it dry for two hours. After being completely cooled, demoulding for later use.

Whipped cream 80g whipped cream 320g Bao Jiali white chocolate 80g fine sugar 18g

① 80g white chocolate is added with 80g whipped cream to melt in hot water of about 50 degrees. Stir until there are no particles, and cool to about 24℃ for later use.

② Add 18g sugar to ②320g light cream and beat until 70%. Add the whipped cream from step ①, stir well and then apply powder.

③ Put about 350g whipped cream into a paper bag and squeeze it on the cake blank for plastering. Continue to stir the excess or 80% of the hair, put it in a paper bag, squeeze out the shape you like, and put on the little daisy with cotton candy skin.