1.

Egg white and egg white are put into oil-free and waterless containers respectively.

2.

Add 20 grams of sugar to the egg yolk and stir several times.

3.

Add vegetable oil and milk and mix well.

4.

Sift in the mixed medium-gluten flour and corn starch and stir up and down evenly (don't use force to avoid gluten).

5.

Beat fish's eyes with egg white at high speed and add one third of sugar; Beat until there are lines, then add the remaining sugar.

6.

Continue to send to dry foaming state (when the eggbeater is lifted, the egg whites can be pulled out of a small sharp corner to avoid excessive sending)

7.

Add one-third of the beaten egg whites to the yolk paste and stir up and down evenly.

8.

Then pour the egg yolk paste into the egg white and stir it up and down evenly (fewer times and faster to avoid defoaming)

9.

Pour it into an eight-inch cake mold and shake it on the table a few times to shake out the big bubbles.

Put it in an oven preheated to 150 degrees, and fire for 60 minutes (see cover the cake with tin foil after coloring).

After baking, take it out and turn it over immediately to avoid collapse (demoulding can be done after cooling).

10.

Press the desired shape with a die and divide it into two parts (if there is a baked Qifeng cake, you can skip the previous step)

1 1.

Press half a mango into mud and spread it on a cake.

12.

Cover another cake and spread mango paste on this cake; Dice the other half of mango and put a small piece on the cake.