1. Make the cake first. Mix milk corn oil and red yeast rice noodles evenly
2. Sift in low powder and mix well
3. Beat in the egg yolk, mix well and set aside
4. The egg whites are packed in oil- and water-free containers. Add sugar and beat until frothy, add lemon juice and continue to beat
5. Hit to rigid foam
6. Take one third of the egg white and mix the egg yolk
7. Then mix the remaining egg whites well
8. Pour it into the baking pan and level the oven in advance to preheat the upper and lower fire 175. Bake the middle layer for about 25 minutes.
9. The baked cake is inverted and cooled and cut into strips. The width is up to your own discretion
10. Then start making ice skins. Mix the ingredients of the ice skin evenly
11. The mixed liquid is heated and steamed. About 15-20 minutes
12. After steaming, let go and take it out. Divide into two
13. Wear oil-resistant gloves. Take some cornstarch and knead the ice skin until smooth
14. Roll it out into rectangular slices. The length should be as long as the cake stick you cut. Just four times the width of the cake bar
15. Whipped cream and sugar
16. Put on cake bars
17. Spread a layer of cream around the cake bars
18. Then wrap it in oil paper and bring it into the refrigerator to refrigerate or freeze it. Two more tastes are good. Frozen like ice cream.
Tips:The wrapping method can be wrapped from one side to make it more beautiful! When dicing, use a sharp knife to go down quickly and ruthlessly!
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