1. A 6-inch chiffon cake is ready.
2. Prepare the strawberry milk cover, and press the cream cheese evenly after softening.
3. Add strawberry powder, sugar and milk, and mix well.
4. Add yogurt and mix well.
5. Custard sauce, 2 egg yolks, 25 grams of corn starch, stir well and set aside. Bring 250 grams of milk to a high heat, remove from the heat, and pour in the mayonnaise you just prepared. Because the milk is hot, the mayonnaise will become a little smooth and fluid when you stir it.
6. After the custard sauce is not so hot, mix it with the strawberry milk cover and stir well. Put it in a piping bag.
7. Use a knife to draw a cross knife in the middle of the cake, and poke some small holes around the middle. The milk cap put into the piping bag is squeezed into the milk cap from the cross knife edge in the middle, and the cake is seen swelling, and then the excess milk cap is poured on the surface of the cake to let it flow down naturally.
8. Place the strawberries, sprinkle with strawberry powder, put some decorations, and you're done. Put it in the refrigerator and chill.
