1. First, separate the egg white and egg yolk for later use.
2. Add milk, salad oil and 120g low-gluten flour to the egg yolk and mix well for later use.
3. Add sugar to the protein three times, and then beat until the protein can stand up.
4. First pour a spoonful of egg white into the egg yolk and stir it evenly, then pour the egg yolk back into the egg white twice and stir it evenly for later use.
5. Pour the prepared batter into the mold, then put it into the preheated oven and bake at160 C for 50 minutes.
6. Cut the baked cake into 4 pieces and stack them together.
7. Pour the sugar into the whipped cream three times and stir until it is full.
8. Spread a layer of whipped cream on one of the cakes, then put a sandwich, then spread a layer of whipped cream, then put a cake, and so on.
9. After all the cakes are put together, wrap the cakes with whipped cream.
10, lemon yellow pigment and pink pigment are mixed with whipped cream and poured into paper bags for later use.
1 1. Two colors are alternately mounted on the side of the cake embryo, and then smoothed with a spatula.
12, put the pink pigment on the spatula, and then gently rub it on the surface.
13, 15 grams of milk are mixed into pink pigment and stirred evenly.
14, low heat, add white chocolate when there is slight smoke, and stir until it is completely melted.
15, pour into paper bags.
16. If your hands don't feel very warm, cut a small mouth and squeeze it on the edge of the cake.
17, and finally insert decoration.