1. Separate egg yolk and egg white, pour milk and corn oil into the egg yolk, set aside for later use (make 6-inch chiffon cake)
2. Separated egg white
3. Beat the egg whites with a whisk until foamy
4. Add the white sugar in three times and continue to beat
5. Dispatch until the egg whites are in a pointed hook shape
6. Sift the egg yolk into the flour
7. Mix well by turning
8. Take one third of the egg whites into the egg yolk liquid,
9. Stir well
10. Pour in the remaining meringue and stir well
11. Pour into a 6-inch mold
12. Shake a few times and shake out big bubbles
13. The oven is preheated well, 160 degrees
14. Bake for about 35 minutes
15. The baked cake is dropped a few times from a height of 30 cm above, shakes out the heat in the cake, and then left for two hours.
16. Demold
17. Start to decorate the cake, add powdered sugar to the whipped cream, and whip
18. Whip until the cream is not runny and harder
19. Divide the cake in two and apply a layer of cream
20. As a novice decorating flower, this job is relatively rough
21. Wash the strawberries and cut into small pieces
22. Spread on the cream, then add another layer of cream to cover
23. Spread another piece of cake
24. Smear cream
25. Put a part of the cream into the piping bag, and squeeze the small flowers on the cake surface (to be honest, I also picked a piping mouth casually)
26. Prepare a fresh rose
27. Take the petals off, wash them with water, and dry
28. Dip rose petals around the cake (because of the cream, the petals will stick to it easily)
29. carry out
30. Take a group more
31. Put it in the refrigerator and chill for 2 hours
32. Open in the evening, the look amazing my husband
33. The handicapped party can also make simple and beautiful cakes
