2. Separate the egg whites of three eggs and put them in a water-free and oil-free container.
3. Mix egg yolk and sugar evenly.
4. Add corn oil and continue to stir until there is no oil flower.
5. Sift the mixture of milk tea powder and flour into the egg yolk mixture and mix well.
6. Beat the protein into hard foam with electric egg beater, and the beating degree is vertical.
7. Dig one-third of the egg white cream into the egg yolk basin and mix well, then dig one-third of the egg white cream and mix well. Don't go around in circles.
8. Pour the batter into the mold, about 20 cm higher than the mold, and gently pat it to make the surface smooth.
9. The oven temperature is 125 degrees for 35 minutes, and then turn to 160 degrees 15 minutes. Everyone should adjust the temperature according to their own oven conditions.
10, the baked cake should not be demoulded. It must be buckled on a drying rack to cool for about 2 hours, and then demoulded and placed on a plate.
1 1. Cook pearls when the cake is cold. Boil the water, put it in a pot, cook it over medium heat until it is completely transparent without white core, and let it cool for later use.
12, making Explosicum sauce, adding white sugar and milk tea powder to the whipped cream, and beating with an eggbeater until it is 60% and a half flowing, like thick yogurt.
13, dig a hole in the middle of the cake embryo with a knife, add whipped cream with a spoon, and put some pearls in it.
14. Pour the remaining cream on the cake embryo with a small flat-bottomed porcelain spoon and spread it evenly so that the cream on the side slides down along the edge. Then decorate the top with pearls.