1. Prepare the ingredients
2. Separate egg yolk from white, add milk, sugar and corn oil to egg yolk and mix well
3. Sift in low-gluten flour and red yeast rice flour, draw z-shape and stir evenly.
4. Add white granulated sugar to the egg whites three times, and send to the state shown in the figure
5. Take one-third of the egg white paste and add it to the red curved paste, stir evenly
6. Pour all the red curved batter into the remaining egg whites and stir evenly
7. Pour into a 6-inch chiffon mold, shake out large bubbles, preheat the oven to 180 degrees, middle layer, and bake up and down for 35 minutes
8. Add white sugar to the whipped cream and beat
9. Add an appropriate amount of yogurt and adjust it to a thin consistency similar to that of yogurt
10. The baked chiffon is inverted and released from the mold after cooling.
11. Smooth the chiffon with the whipped cream
12. Squeeze the flowing cream around the chiffon
13. Surface decoration
Tips:Surface decoration can be placed according to personal preference
