Required materials

Two eggs, low-gluten flour 45g, sugar (yolk) 10g, protein 25g, corn oil 28g, milk 35g, whipped cream 200g, sugar 15g.

manufacturing process

1. Separate the egg yolk, pour the white sugar, milk and corn oil into the egg yolk, stir evenly until no oil flowers can be seen, sieve in the low-gluten flour, and stir evenly until there are no particles. Don't stir in circles to avoid gluten.

2. Add a few drops of lemon juice to the egg white, use electric egg beater to add 1/3 fine sugar when the egg white is fisheye-shaped, then start to turn to high speed, add 1/3 fine sugar to the fine foam, and then continue to beat at high speed until particles can appear, and then add the last sugar.

3. Continue to send at high speed until the protein hardens and bubbles, and it is mentioned that the beating head has a short and upright angle, indicating that the sending is complete.

4. Put the 1/3 protein into the egg yolk paste, gently stir it evenly, and stir it from bottom to top. Do not stir it in circles to avoid defoaming the protein. After stirring evenly, pour all the egg yolk paste into the egg yolk paste and stir evenly until it is fully mixed.

5. Pour the egg paste into the mold, shake it twice, put it into the preheated Konka air frying oven, fire it up and down at 60 degrees for 20 minutes, and then turn it up and down at 80 degrees 15 minutes. 6, 200 grams of cream 15 grams of sugar, beat with an egg beater until the lines do not disappear.

7. Remove a layer from the top of the cake, squeeze a layer of cream, spread a layer of fruit, squeeze a layer of cream, put a small piece of cake, fill it with cream in a semicircle, smooth it with a spatula, put a chocolate coin as a sheep's nose, squeeze a circle of facial contour with the smallest star, fill the whole head, point your eyes with chocolate, and finally insert a corner on your nose.