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1
Pour 5 egg yolks into a bowl and use a manual whisk to make a Z-shape to disperse them. -
2
Add 30 grams of sugar and stir well. -
3
Add 50 grams of salad oil and 50 grams of milk, and continue to mix evenly. -
4
100 grams of low-gluten flour, sift and add to the egg yolks, stir evenly, then add 1 gram of vanilla extract and 1 gram of baking powder, stir evenly again, and set aside for later use (I am lazy, flour I used ordinary flour that I usually use for making steamed buns, and I didn’t sift it either, ????). -
5
Beat the egg whites into fish-eye foam, add one-third of 50 grams of white sugar, and beat quickly until lines appear, as shown in the picture, add the remaining sugar and beat. -
6
Continue to beat until you pick up the egg beater and there is a small hook. -
7
Preheat the oven to 160 degrees for the upper heat and 180 degrees for the lower heat. Then pour one-third of the beaten egg white into the egg yolk liquid and mix evenly with a spatula. -
8
Pour the remaining whipped egg white into the mixed egg mixture, and continue to mix evenly with a spatula. -
9
As shown in the picture, mix well. 20 cm away from the baking sheet lined with greaseproof paper, pour slowly, covering 5 mm, using about half of the slurry. Put it in the oven at 160 degrees and then bake in the oven at 180 degrees for about 8 minutes, then take it out. -
10
Pour some cocoa powder into the remaining slurry, mix it up and down, pour it into the removed baking pan, and bake it in the oven for the same time as above. -
11
As shown in the picture, take out the cake and turn it over on a piece of oil paper to cool down. -
12
Take out the whipped cream, shake well, and pour out an appropriate amount. -
13
Beat with a whisk. -
14
Take the Tui Tui music, take a round shape on the cold cake, and put it in the Tui Tui music. -
15
One layer of cake, one layer of cream, stacked layer by layer to form a tut tui, which can be decorated with various decorations. I don’t have everything at home, so what can I use?