1. Stir corn oil and milk until emulsified.
2. Sift in low-gluten flour and use a manual whisk to draw a "Z" shape and stir evenly.
3. Add the egg yolk and draw a "Z" shape and mix well. (Sorry, it's three egg yolks. I forgot to take the picture in this step and replace it with the previous one)
4. Add a few drops of white vinegar to the egg whites, and add fine sugar three times to beat until sharp corners.
5. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
6. Then mix with the remaining two-thirds of the protein paste and stir well.
7. Pour the cake batter into a 6-inch mold and shake it a few times to shake out the big bubbles. Preheat the oven at 150 degrees for 10 minutes, put it in, and bake for 50 minutes.
8. Shake the mold out of the oven and snap it down immediately. Cool thoroughly and demould.
9. Whip the whipped cream with powdered sugar.
10. Cut the cake base into two pieces from the middle, take one piece and put a layer of cream on the turntable.
11. Put another piece on it to align it.
12. After spreading the noodles, take a little whipped cream and add a little pink pigment, and squeeze the pink whipped cream irregularly around the cake. Then use a spatula to smooth the cake. The top glaze is made by adding a little unwhipped whipped cream with the leftover whipped cream of the pasta (the state is similar to the state of the chocolate glaze. After adjusting it, you can try it on a spatula. When it is dry, add the unwhipped whipped cream. Cream, add some whipped cream when it's thinner) Pour on the cake, put Oreo cookies and mushroom fruit on top, and it's OK if you set the flag.
Tips:1. The water absorption of different brands of flour is also different, and the amount of water in the formula should be adjusted appropriately.
2. Each oven has a different temper, so the temperature and time are for reference only.
