Five eggs (60-65g/egg), corn oil 50g low-gluten flour 64g corn starch 16g milk 60g fine sugar 60g salt 1.5g lemon juice (white vinegar) 2g.

Production step

1 egg white and yolk are separated and put into oil-free and water-free pots respectively. Heat corn oil to about 78 degrees, sift in low-gluten flour and corn starch, stir well, add milk and stir well. Add egg yolk and stir well for later use. At this time, the oven is heated up and down 120 degree preheating.

2 Add lemon juice and salt to egg whites and start to beat. Add fine sugar in three times. Add sugar for the first time 1 time after the heavy rain, add sugar for the second time after the fine bubbles, add sugar for the last time after the fine lines are punched, and send it until the eggbeater has a small hook, which can be slightly better than Qifeng cake protein.

3 Take 1/3 egg white cream and mix it evenly, then pour it into the remaining egg white cream and continue to mix it evenly, and pour it into the mold. You can use a bamboo stick to circle it to eliminate bubbles, or shake it out a few times.

4. Put it into a preheated Petraeus K55 oven, and bake at the middle layer 120℃ for 35 minutes 160℃ for 40 minutes. Immediately after the cake is baked, take it out and shake it for a few times to shake out the hot air, and let it cool for two hours. After it is completely cooled, demould it for later use.

Whipped cream 80g whipped cream 320g Jialibao white chocolate 80g fine sugar 18g

① 80g of white chocolate is added with 80g of whipped cream to melt in hot water at about 50 degrees. Stir until there is no granule, and cool to about 24 for later use.

② Add 18g granulated sugar to ②320g whipped cream, and beat until 70% of the cream is made. Add whipped cream from step ① and mix well before plastering.

③ Put about 350g whipped cream into a paper bag and squeeze it on the cake blank for plastering. Continue to stir the excess or send it to 80% or 90% of the hair, put it into a paper bag, squeeze out your favorite shape, and put on the little daisy with marshmallow and sugar skin.