1. Two eggs
2. Add caster sugar
3. Use egg socks to break up a little, no need to beat
4. Then add milk and continue to mix well
5. Then sift and add low-gluten flour
6. Use the egg custard to continue stirring gently
7. Add melted butter
8. A pinch of salt
9. The well-stirred batter is sieved once, it will be more delicate
10. Cover the sifted batter with plastic wrap and refrigerate for one hour
11. Take out the refrigerated batter and fry the dough in a pan. I like to fry only one side so that the finished product will be softer.
12. Because we are going to make a gradual color, we fry three sheets of each color and add a little red velvet solution each time to make the color gradually darker and red.
13. Use a six-inch mousse ring to trim the edges of the fried dough
14. Light cream ➕ caster sugar ➕ vanilla extract
15. Then you can assemble the cake, the color is from dark to light
16. Put a little whipped cream
17. Smooth with a spatula
18. And then cover the second layer
19. In this order, I wiped the whole cake. I wiped the remaining whipped cream on the surface and sides. I didn’t use it to completely cover the sides, forming a natural gradient pattern.
20. Finally plug in the decoration and it's done
21. Finished picture
