1, salted cherry blossoms are soaked in warm water 1 hour, and put into Qifeng mold after absorbing excess water, and the long pedicels can be trimmed;

2. Separate the egg white from the yolk.

Exercise:

1. Mix corn oil and milk, fully whip and emulsify, then add egg yolk and whip evenly;

2. Sieve in low-gluten flour and stir it into a uniform batter;

3. First, beat the protein into a coarse foam with electric egg beater, and add sugar in several times to beat it into a hard foam;

4. Put 1/3 protein cream into the yolk paste;

5. Stir evenly with a scraper and pour back the protein cream;

6. Stir and mix with a scraper, and pay attention to the technique to avoid defoaming;

7. Pour the cake paste into the mold to shake off the big bubbles;

8. Preheat the oven at 170 degrees, put it in the middle and lower layers, bake it for about 40 minutes, turn it upside down immediately after baking, and demould it after cooling.

Experience sharing:

1, the egg white container must be oil-free and water-free, otherwise the delivery will be affected;

2. Mix the pastry with the yolk paste, you can cut it, fish it, stir it, or do it yourself, but don't stir it in circles, it will defoam;

3, baking temperature as a reference, according to the temperature difference of the oven;

4. Back-buckle and cool before demoulding to avoid unstable organization.