1. Mix milk and corn oil and stir until emulsified.
2. Sift in low-gluten flour and corn starch in a zigzag shape and mix well.
3. Stir until there is no dry powder.
4. Add egg yolk in a zigzag shape and mix well.
5. The egg whites are added three times with caster sugar and beat to sharp corners.
6. Take one third of the egg white paste and egg yolk paste and mix well.
7. Stir well with the remaining two-thirds of the egg white paste.
8. Pour it into the mold and shake it a few times. Shake out big bubbles. Preheat the oven at 130 degrees for 10 minutes, then put it in for 45 minutes.
9. The inverted button is completely cooled and released from the mold. Cut 2 slices each.
10. Trim the cake slice into the shape of Barbie's skirt. 250 grams of whipped cream and 20 grams of powdered sugar are first whipped to make a sandwich (the sandwiched cream is a bit harder).
11. Dispense 400 grams of whipped cream, add 32 grams of powdered sugar, add a little pink pigment, and beat to 7-8 to distribute. Spread the noodles.
12. Insert the Barbie doll into the center of the cake, and then squeeze some cream on the upper body of the little doll as clothes.
Tips:Each oven has a different temper, so the baking temperature and time are for reference only.
