1. Cake body part: milk, sugar for egg yolk, corn oil in a container, stir to emulsify.
2. When there is no obvious oil on the surface of the liquid and the liquid is viscous, sift in low flour and corn starch. Stir the Z shape evenly.
3. Add the egg yolk and stir well.
4. Add the egg whites to the lemon juice and all the sugar. Hit to the small pointy hook
5. Take one third of the egg yolk and add it to the egg yolk paste, stir evenly, and then pour it back into the egg white.
6. Divide the mixed custard into two parts. Part of it is added with red velvet essence, and the color is up to your liking. Using two spoons of the same size, take the original color custard and place it in the middle of the mold, and place a spoonful of red custard on top of the original color custard. And so on.
7. When all the batter is placed, shake the mold lightly to create bubbles.
8. The oven is 150 degrees. 40 to 45 minutes. The specific temperature and time can be increased or decreased according to the temper of the oven. After being out of the oven, let it cool and release from the mold.
9. Let's talk about Casida. Everyone is familiar with Casda. The amount used in breeding is 2 egg yolks, 250 grams of milk, 20 grams of sugar, and 20 grams of corn starch. Method: After the egg yolk and sugar are evenly mixed, add cornstarch, heat the milk until gassing, pour it into the egg yolk paste that was mixed before, and stir while pouring. After stirring evenly, pour it back into the pot and heat it until the sauce is thick, but it is still flowing, and then remove from the heat. Let cool for later use.
10. After the cream cheese is softened, add sugar and sea salt to blend smoothly.
11. Add light cream and yogurt. Stir well. Then add the chilled custard sauce. well mixed. Place the round mouth piping nozzle and put it into the piping bag
12. Using a knife, insert it diagonally into the middle of the cake. Make a circle around the inside of the cake. Pour the milk sauce into the cake body.
13. Pour the rest of the milk sauce on the surface of the cake and let it flow down naturally.
14. Sprinkle butter chips on the surface and squeeze softened chocolate. carry out.
Tips:1. The custard sauce must not be heated to be too viscous.
2. The surface decoration can be decorated according to your own preferences
3. Mix corn starch with low flour before sieving into the egg batter
