1. Put the butter and milk in a small pot and heat until melted and set aside.
2. Add a few drops of white vinegar to the egg whites and beat them with sugar three times until they reach sharp corners.
3. Add the egg yolk and continue to beat with an electric whisk.
4. It is enough to beat until the dripping batter does not disappear.
5. Sift in low-gluten flour and use a spatula to cut and mix evenly (do not stir in a circular motion).
6. Take one third of the batter and mix it with the butter and milk liquid that has been melted in the first step.
7. Mix the mixed batter with the remaining two-thirds of the batter.
8. Put the cake paste into the piping bag and squeeze it into the cake mold (with a small paper holder in the mold) and shake it a few times to shake out the big bubbles.
9. Changdi Colorful Oven CRTF32WBL upper and lower tubes are preheated at 170 degrees for 10 minutes. Put it in the middle of the oven at 170 degrees for 25 minutes.
10. Bring out and let cool for later use.
11. Add a little yellow pigment to the white bean paste and mix well.
12. Put it in a piping bag (piping mouth: SN7173).
13. Take a piece of Oreo cookie and place it on top of the cake.
14. Squeeze a circle of sunflower petals against the edge of Oreo, this is the first layer.
15. Squeeze the second layer of petals between the two petals, and then squeeze the third and fourth layers in the same pattern. Squeeze 3-5 layers according to personal preference.
Tips:1. If you don't like too sweet, the amount of sugar can be reduced, but not less than 30 grams.
2. The average size of eggs in the recipe is 63 grams.
3. Each oven has a different temper. The baking temperature and time are for reference only.
