Valentine's Day limited edition rose and lychee cake to express your love as your preferred dessert

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  1. Stir milk, corn oil and 15g white sugar evenly

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  2.Add sifted low-gluten flour and red yeast rice powder and stir evenly

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  3.Add egg yolk and stir evenly

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  4.Add lemon juice to egg whites, add 25g of fine sugar three times, and beat until stiff peaks

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  5. Add 1/3 of the egg whites to the batter and mix evenly, then add the remaining egg whites and mix evenly.Pour into a 6-inch chiffon mold

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  6.Preheat the oven up and down Heat 130℃, bake for 60 minutes, turn upside down and let cool

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  7. (whip the light cream with 20g of fine sugar until it is 70% creamy, and cut the lychee meat into pieces) Cut the cake embryo into three parts, squeeze the cream on it, sprinkle with the lychee meat, and stack them one after another

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  8. Decorate the surface with roses and tie the edges