Cooking Steps

1. 

   Step1:Weigh the ingredients for the cake.

2. 

   Step2:Pour the milk and corn oil into the bowl.

3. 

   Step3:Beat evenly with a hand beater.

4. 

   Step4:Sift in low gluten flour and milk powder. Mix well and set aside.

5. 

   Step5:Put the egg white into a beating basin without water or oil. Beat it at a low speed until a big bubble appears. Add the first white sugar and continue to beat. The egg white starts to become delicate. Add the second white sugar. Beat until the egg white is fine and shiny. Lift the beating head to form a big hook.

6. 

   Step6:Use a scraper to take one-third of the protein cream and add it to the batter. Use a hand whisk to beat the egg while making a copy of the bottom and turning the beating basin. After mixing evenly, add the next protein cream and repeat the above actions.

7. 

   Step7:Pour the batter back into the cream bowl.

8. 

   Step8:Use the scraper to mix evenly.

9. 

   Step9:Put in the flower mounting bag. Put the mold into the paper holder. Squeeze in the cake paste for eight minutes.

10. 

    Step10:Put it in the preheated oven and bake it at 150 ℃ for 20 minutes. Take it out and put it on the grid to cool.

11. 

    Step11:Whisk the cream with sugar. Take half of the cream and put it into the flower mounting bag with 6 teeth of flower mouth. Add the pink pigment into the remaining half. Stir evenly and put it into the flower mounting bag.

12. 

    Step12:The white cream mounting bag is squeezed vertically on the cake. The top is decorated with cream of other colors. The mint leaf can be decorated.

13. 

    Step13:Done.