1. Corn oil + milk mix well, knock into egg yolk
2. Sift in low powder
3. Sift in the red yeast rice powder, add 1 drop of red food coloring, and mix until there is no dry powder
4. Fluff strawberry-flavored marshmallows say good
5. Beat the egg whites until thick, add a few drops of lemon juice, add a little salt, and add marshmallows to the egg whites several times
6. Whip until you lift the whisk and the egg whites are in a big bend (ie wet foaming)
7. Mix the egg yolk paste and egg white evenly, and mix up and down
8. Pour into a square baking pan and scrape the surface smoothly
9. Preheat the oven to 150 degrees and the upper and lower fire for 30 minutes
10. After the cake slices are out of the oven, cover with greased paper, buckle upside down until slightly hot, whipped cream and sugar until 60% to 70%, spread on the front of the cake, put on the washed and dried strawberries
11. Roll up the cake crust with the help of a rolling pin, and refrigerate to shape it
12. Yogurt + marshmallows, mix well with a manual whisk, pour directly on the cake, cut the strawberries in half, and arrange them
13. slice
14. Strawberry: the girly heart of pink
Tips:Tips This marshmallow is semi-liquid, it melts when it meets water, it will be a little solid at first, but it will melt after you send it!
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