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.