2. Weigh as needed.

3. Wash and drain the utensils, and prepare two cauldrons without putting oil or water.

4. Separate the eggs, put the egg whites in a slightly larger basin, and do not add water or a little yolk, otherwise it will affect the hair.

5. Add 30 grams of sugar to the egg.

6. Stir well.

7. Add milk and corn oil and mix well.

8. Mix into emulsion, that is, blend all.

9.● Flour, corn starch and salt are mixed and sieved into egg yolk liquid.

10. Stir gently and evenly without particles. Don't stir it for too long, it will harden, and stir it evenly for use.

1 1. Add a few drops of lemon juice to the egg white, beat the big fish at medium speed, and add one-third sugar to continue beating.

12. Make delicate bubbles, add one third of sugar and continue beating.

13. When the granules appear, add the remaining one-third sugar and continue stirring.

14. Just lift the eggbeater to show a small right angle, and don't push too hard. Preheat oven 150 degrees 10 minute.

15. Put one-third of the egg white into the egg yolk, stir it quickly, and stir it up and down like a stir-fry without going around in circles to prevent defoaming.

16. Mix evenly.

17. Pour the egg yolk mixture into the egg whites.

18. Stir quickly, but still can't turn in circles, and stir evenly and delicately.

Prepare 19.8 inch mold, pour in egg liquid, shake it a few times, shake out bubbles, and the surface is smooth.

20. Bake in the oven 150 degrees for 40 minutes. Poke the cake with a toothpick to make sure it is clean, which means the cake is cooked.

Take out the vertical 20 cm free fall, expel the internal gas, and immediately reverse.

2 1. Take out the vertical 20 cm free fall, exhaust the gas in the body, and retreat immediately.

22. demoulding after cooling.

23. Divide the cake into two pieces.

24. Wash the fruit and cut it into pieces. Leave half of the kiwi fruit and cut it into small fans for later use.

25. Beat the sweet cream at the right angle, don't overdo it.

26. spread cream on the bottom cake.

27. Sprinkle some fruit evenly.

28. Wrap the top piece of the cake with cream. Because it is to be decorated, it should be roughly polished and smooth, and the surface should be flat. Put the remaining cream into a paper bag and squeeze a circle of flowers under it.

29. Divide the sides and move quickly to prevent the cream from softening.

30. Put the fruits in order, the first three should be in the same order as the last three, and the fan-shaped kiwifruit should be opened on the lace below.

3 1. Put away all the fruits.

32. Spread the transparent litchi puree evenly on the fruit, decorate with sugar beads and refrigerate.