1. Prepare the ingredients.
2. The yolk and egg whites are separated. The egg whites must be dry, oil-free and water-free.
3. Add oil to the egg yolk and stir the milk.
4. Stir until there is no oiliness.
5. Add the sifted flour and mix well without particles.
6. Egg yolk paste.
7. The egg yolk paste becomes fluid (the amount of oil and milk can be increased or decreased according to the water absorption of the flour).
8. Dispense the egg whites in 70 degrees hot water.
9. Add the white sugar to the egg whites in three times to beat.
10. Lift the whisk into an inverted triangle, firm.
11. Add a small amount of meringue to the egg yolk paste and stir.
12. Pour all the stirred batter into the meringue.
13. Mix evenly by turning or knife cutting. The meringue and egg yolk paste are completely mixed. Do not stir in a circular motion.
14. Pick out a little batter and add red pigment to get a red batter.
15. Two medium batter, set aside.
16. Prepare the silicone pad.
17. According to the pattern, use the red batter to make the pattern.
18. Bake in the oven for 5 minutes to set.
19. Put all the white batter into the baking pan and shake off the bubbles.
20. Put it in the middle of the oven and bake it at 180 degrees for 30 minutes (adjust the time according to your own oven).
21. The baked cake.
22. Take a knife to draw the lines, easy to roll up, don't cut it.
23. The roll is finished, stand still for a while to set the shape.
24. Remove the silicone pad.
25. Use a little green food coloring to draw the leaves of the flower.
26. slice.
27. It's ready to eat, isn't it beautiful?
