Raw materials: 50g of low-gluten flour, two eggs, 35g of corn oil, 35g of milk, 35g of white sugar A (Qifeng), 210g of tower cream, 218g of white sugar B (cream), 20 strawberries and a small box of blueberries.

Steps:

Separate the egg yolk from the egg white, add a few drops of lemon juice to the egg white until it is rough, add one third of sugar A in the formula, continue to beat the egg white, and then add one third of sugar A until it is dry and foamed. Lift the egg beater with a small hook.

Add the remaining white sugar A to the egg yolk, beat the egg yolk with a manual beater until it turns white, add milk in several times (after each mixing, add the next time), add corn oil in several times (after each mixing, add the next time), sieve the low-gluten flour, add the egg yolk paste, do not stir in circles, and stir it up and down.

First, take one third of the protein and add it to the yolk paste. After mixing completely, take one third of the protein and add it to the yolk paste. Finally, add the yolk paste to the remaining protein.

Pour the Qifeng cake paste into a 6-inch mold and shake it 20 cm away from the chopping board to shake out the big bubbles in the egg yolk paste.

Oven 150 degree preheating.

/kloc-bake at 0/50 degrees for 50 minutes.

Beat the cream and add white sugar B in several times.