1. Gelatin soft soaked in cold water
2. Put whipped cream, milk, sugar, red yeast rice powder into the milk pot and heat on low heat, and stir while heating
3. Drain the gelatin and put it into the milk pan, stir until there are no particles
4. Prepare a love sandwich silicone mold, pour the finished custard into the mold and put it in the refrigerator for more than one hour
5. Corn oil and milk mixed emulsification
6. Knock in the egg yolk and mix well
7. Sift in low powder and red yeast rice powder, add 1 drop of red pigment
8. Stir until smooth cake batter
9. Beat the egg whites until thick foaming, add a few drops of lemon juice, add marshmallows to the egg whites three times, and beat until the egg whites become large hooks (ie wet foaming) when you lift the whisk
10. Mix the egg white and egg yolk paste evenly, and mix up and down evenly
11. Pour into a square baking pan, smooth the surface, shake gently to remove air bubbles, preheat the oven to 150 degrees and fire the middle layer for 30 minutes
12. Cover the cake slices with greased paper after they are out of the oven, and place them upside down until warm
13. Cut the edges of the cake slices neatly
14. Whip the whipped cream and sugar to 60% to 70%, spread it on the back of the cake
15. Take out the love custard from the mold and place it on 1/3 of the cake slice
16. Roll up the cake slices with the help of a dough stick, and freeze and set the shape in the refrigerator
