Preparation materials:

90 grams of low-gluten flour

Five eggs (average 60 grams each)

Pure milk 45g

45 grams of corn oil

60g fine sugar 60g (15g with egg yolk /45g with egg white)

Specific steps:

1. Prepare two pots without water and oil, with egg yolk and egg white separated.

2. Add 15g sugar, 45g milk and 45g corn oil to the egg yolk and mix well with water and oil.

3. Sieve in 90 grams of low-gluten flour and mix well in zigzag.

4. Add the egg white into the egg white for three times, and send it to a state with a stiff little sharp corner, so that the egg white will not slip when pouring the basin.

5. Take one-third of the beaten egg white and stir it evenly in the egg yolk paste, then pour the mixture into the other two-thirds of the egg white and stir it evenly, then put it in a paper bag and squeeze it into a paper cup (the weight can be about 12- 14).

6. Preheat the oven at 150 degrees for 5 minutes in advance, then pipe the oven at 130 degrees for 25 minutes, and then pipe the oven at 150 degrees for 20 minutes. It needs to be adjusted according to the temper of your oven.

"Cream noodles"

Preparation materials:

Cream 250 ml

20-25g of fine sugar.

Specific steps:

1. Beat the cream evenly, add the white sugar three times, and slow down after obvious lines are observed, so as to raise the state to about eight points.

2. Put it in a piping bag for piping flowers, and then put strawberries.