Cake with light cream

The rest of the light cream, the wind, the bread, can be solved. I don't think I've ever had a light cream. I don't know what's good about this post-egg method. It's like turning flour into paste, then putting yolk into yolk. Without understanding the benefits of the rear egg, it's just that it's more likely to have small particles. No wonder there was a subsequent screening. You're too lazy to be sifting, you're sifting, you're trying to make those little particles invisible. Baking, forgetting the timing, is about 40 minutes out of the oven, and it's yellow, it looks fine, it looks better in a deeper color。