Batter material:

Low gluten flour: 60 grams

Milk: 37 grams

Salad oil: 37 grams

White sugar: 2 1g

Egg yolk: 3 pieces

Protein materials:

Egg white: 3 pieces

5 drops of lemon juice

White sugar: 45g

Cream: 350g

White sugar: 32 grams

Mango no.1

Half a pitaya

Blueberry right amount

working methods

1: Mix milk, salad oil and 2 1g sugar evenly.

2: Add the sieved low-gluten flour and stir evenly until there are no particles.

3: Add the egg yolk and stir well to form an egg yolk paste for later use.

4: Add lemon juice and 45g sugar to the egg white and send it to a dry state (that is, the eggbeater has upright pointed feet).

5: Add one-third egg white to the egg yolk paste and stir it up and down.

6: Pour the yolk paste into the remaining egg white and stir it up and down to form a batter.

7: Pour it into a 6-inch mold, shake it twice, and then put it into a preheated oven, middle and lower layers.

8: Heat up and down 150 degrees and bake for 40 minutes.

9: Stir the whipped cream and sugar together and dice the fruit.

10: Shake it twice after taking out the furnace, then pour it back, and let it cool and demould.

1 1: cut the cake into three pieces, put one piece on the turntable, coat it with cream, put some fruit on it, cover it with a layer of cake, coat it with cream, squeeze the cream into a paper bag, divide the cake into four equal parts, and then add the fruit.