1. Mix the milk, soybean oil and a part of sugar. Stir until the sugar melts
2. Add the egg yolk and stir until uniform
3. Add sifted low-gluten flour and cornstarch, stir until smooth and no particles
4. Add the last part of sugar to the egg white and refrigerate for later use
5. Beat the refrigerated egg whites with an electric whisk until wet and foamy
6. Take one third of the meringue, mix with the egg yolk paste, and mix well
7. Pour the evenly mixed batter into the meringue, mix and stir until there are no particles
8. Pour the even batter into a 6-inch cake mold and shake it a few times to expel the bubbles
9. Preheat the oven in advance, heat up and down at 150 degrees, bake for 50 minutes
10. Mix the egg yolk and sugar evenly, then add cornstarch and mix well
11.
Add the milk to the milk pan, heat it on a low heat until it is gassing, and then remove the heat.
Add the boiled milk to the batter and stir evenly
12. After evenly pour all back into the milk pot, turn on a low heat and continue to cook until it is fluid and thick, then it can be removed from the heat, set aside
13. Next to the milk cover part: add sugar and sea salt to the cheese, stir in insulated water until the sugar and salt melt
14. Then, add whipped cream and mix well with a manual whisk. Then add the yogurt, mix everything well and set aside
15. Add the made milk sauce to the made custard sauce, stir well, let cool and set aside
16. After the chiffon cake made in the front is out of the oven, let it cool and set aside.
17. Put the finished Casida milk sauce into the piping bag and cut out a small hole.
18. Gently squeeze the custard milk sauce into the middle of the cake, and the cake will bulge slowly.
19. Then, squeeze a layer of custard milk sauce on the surface of the cake.
20. Use a spatula to gently smooth the surface and flow down the edges naturally.
21. Sprinkle an appropriate amount of almond slices on the surface as a decoration
