1. Weigh all the materials.
2. Pour milk and corn oil into a clean basin without water and oil and stir until emulsified.
3. Sift in low-gluten flour.
4. Stir in the zigzag shape evenly.
5. Pour in the egg yolk.
6. Stir in a zigzag shape until smooth and delicate.
7. Add white sugar to the egg whites in three times and beat with a whisk until wet and foamy.
8. Take one-third of the egg frosting and put it into the egg yolk paste, cut and mix evenly.
9. Add another third of the meringue, cut and mix evenly.
10. Then pour into the remaining third of the meringue.
11. Cut and mix evenly.
12. Use a small spoon to scoop out 20 grams of cake batter and add 0.4 grams of red yeast rice flour, mix well.
13. Scoop out 20 grams of cake batter and add 0.6 grams of red yeast rice flour, mix well.
14. Put them into piping bags respectively.
15. Spread a heart-shaped silicone pad on the baking tray, and squeeze two heart-shaped cake batters of different shades.
16. Preheat the oven at 180 degrees, put it in the baking tray and bake for 1.5 minutes, then take it out immediately.
17. Pour the cake batter and scrape the surface.
18. Put it in the oven and turn the upper and lower fire at 150 degrees to bake the lower layer for 25 minutes and take it out immediately.
19. Buckle it upside down on the greased paper and lift the silicone pad to dissipate heat.
20. Quickly cover with a layer of greased paper to prevent moisture from evaporating.
21. Add white sugar to whipped cream and beat with ice until stiff foaming.
22. The unpatterned side of the cake roll is facing up, and both sides are cut off at a 45-degree inclination angle.
23. Put the cream on, because you want to roll the 0-shaped roll, so the cream on both sides is a bit thinner, and the middle is a bit thicker.
24. Fold the oiled paper in two hands and fold it in the middle, then roll it up and put it in the refrigerator for more than 2 hours.
25. Remove the cut pieces.
26. Pink mood.
27. Finished product.
28. Finished product.
29. Finished product.
