How to make eight-inch animal cream cake

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  1. Separate egg whites, add 20 grams of sugar and 3 drops of vinegar and beat until stiff peaks form.Add 40 grams of sugar to the egg yolks and stir, then sift in 80 grams of flour, add oil, stir well and set aside.Do not stir for a long time, as gluten will form easily

• 2. Beat the egg whites until they become stiff peaks, which means they will not fall apart

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  3.Insert a chopstick and it will stand up

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  4. Points Add the egg whites into the egg yolk paste three times and stir.Be sure to make a cross and stir to avoid defoaming.Otherwise, the foam will not rise

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  5. Stir well and pour into the mold

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  6.Finally enter Shake gently three times before the oven to eliminate large air bubbles

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  7. The oven must be preheated in advance Heat for ten minutes, bake at 150 for 50 minutes

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  8. Take it out immediately after baking, Turn upside down and let cool, then unmold

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  9.Cake cool and remove from mold, whip the cream Decorate flowers.I use imported blue wind license plate, pure animal cream.The milk tastes fragrant and there are no additives in the whole process.It is safe for children to eat.