Sakura flavored popcorn meatball cake flash sale How to make all the desserts in the cake shop

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  1. Add milk and corn oil to cherry blossom syrup and stir evenly to fully combine.Add egg yolks and continue to mix in a zigzag shape

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  2.Low Sift the gluten flour and add it to the milk mixture, stir evenly

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  3.Add lemon juice to egg whites, add 50g of white sugar in three batches, and beat until wet peaks

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  4.Pour one-third of the meringue into the egg yolk batter, mix well, then add the remaining meringue and mix quickly

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  5.Pour into a six-inch chiffon mold, tap to release bubbles, and bake in the oven

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  6. Bake in the oven at 140℃ for 50 minutes, tap lightly Invert to cool

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  7.Pour the soy milk powder into the hot water Dissolve in water and cool

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  8.Pour in the egg yolks , white sugar, low-gluten flour, corn starch, stir evenly and sift

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  9.Pour into the pot and cook over low heat until thickened

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  10.Put into a piping bag with a round piping nozzle

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  11. Beat the cream cheese and cherry blossom sugar with a whipper

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  12.Pour in the cream and milk and continue to beat until thick

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  13.Take out the cake embryo and place it upside down on a plate

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  14. Squeeze the soy milk sauce in the middle and pour the milk cap on the surface

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  15.Place the cherry blossom white jade meatballs and sprinkle with a layer of soybean flour