2. Add salad oil and stir well.
3. Add fresh milk and beat well.
4. Sift in low-gluten flour.
5. Stir the batter evenly with a hand mixer for later use.
6. Beat the egg whites with electric egg beater until rough.
7. Stir at medium speed and add 60 grams of fine sugar in three times.
8. Beat the protein until it is close to dry foaming, and lift the eggbeater. The protein can pull up short and small peaks.
9. Take 1/3 protein cream and put it into the batter.
10. Stir evenly with a rubber scraper.
1 1. Add 1/3 egg white cream, put it into the batter, and stir evenly with a spatula.
12. Pour the mixed batter back into the remaining 1/3 batter and stir evenly from bottom to top.
13. The last batter.
14. Prepare five small pots, put five kinds of pigments respectively, and divide the prepared batter into five parts and pour them into the pots.
15. Mix the pigments evenly by stirring. (The prepared cake paste is semi-solid, and it will flow very thinly, indicating that the bubbles have disappeared. )
16. Pour the cake batter along one side of the baking tray, and then pour the first layer until the baking tray is filled with five colors of batter.
17. Preheat the oven 150 degrees, fire up and down 150 degrees, put the baking tray in the middle layer, 150 degrees 150 minutes, 130 degrees for 20 minutes.
18. The baked cake is pressed by a push-pull mold. Then trim the shape with scissors.
19. Beat the animal whipped cream and sugar with a manual whisk until they are thick.
20. Take a paper bag and put it in a big chrysanthemum mouth.
2 1. Put the piping bag into the goblet and add the whipped cream.
22. Tighten your mouth.
23. Spread purple cake slices on the basement and squeeze a circle of cream.
24. Spread another layer of cake slices, squeeze a circle of cream, and so on, and finally squeeze a circle of cream on the top.