Cake embryo part

5 eggs 45g of pure milk

70g of sugar

40g of corn oil

70-80g of low gluten flour (adjusted according to the water absorbency of the flour)

White vinegar or two or three drops of lemon juice

1Preparation of two pots without water and oil, separate the egg yolks and egg whites.

2Add 45g pure milk and 40g corn oil to the egg yolks, and mix well in a zigzag pattern.

3Sift in 70g of low-gluten flour and mix well in a Zig-Zag pattern.

4 Add a few drops of lemon juice to the egg whites, beat at medium-high speed until fish-eye bubbles, add one-third of the granulated sugar and beat until the egg whites have fine bubbles, add sugar for the second time, continue to beat until the egg whites appear lines, add the last one-third of the granulated sugar, beat a few rounds, then turn to medium-low speed to sort out the bubbles until the egg white paste is fine and glossy, and lift the beaters in a small curved hook shape.

5Take one-third of the whipped egg white paste and add it to the egg yolk paste and mix well, then pour it back into the remaining egg white paste and mix well.

6Preheat the oven at 150 degrees Celsius with the top and bottom tubes, put the mixed cake batter into a piping bag, and squeeze it into paper cups about eight full, and gently shake out the air bubbles.

7 put into the middle of the oven, adjust the temperature to the upper and lower tube 130 degrees bake 20 minutes and then turn 150 degrees bake ten minutes color.

(Each oven temperament is not the same, specific need to be adjusted according to their own home oven)

Light cream 300ml

Sugar 24g

1 Cream add 24g sugar high speed whipping, observed that there is a clear texture, then turn to a low speed, whipping until the texture is clear and does not disappear.

2 cream into the laminating bag laminating, I use the medium 8-tooth flower mouth, ready to prepare some favorite fruit cookies decorated with their favorite shape.