Cooking Steps

1. 

   Step1:1. Butter softens at room temperature. Press with a scraper to form a past

2. 

   Step2:2. Add sugar powder and stir for a few times. Beat butter with egg beate

3. 

   Step3:3. When the butter is white and fluffy, add egg liquid in several time

4. 

   Step4:4. Mix low powder and baking powder in advance and sieve them into the butter paste. Stir until there is no obvious dry powder. Do not over stir

5. 

   Step5:5. Add a small amount of butter paste to strawberry jam and stir evenly. The amount of jam is not absolute. It can be increased or decreased freely

6. 

   Step6:6. Put the butter paste into the flower mounting bag. Fill the bottom of the mold. The mold is a 21 cm pound cake mold for the chef. Other molds should increase or decrease the paste according to the size. Squeeze the strawberry paste into the middle of the original paste. Then cover the original paste with a layer of original paste

7. 

   Step7:7. Use a chopstick or bamboo stick to stir the strawberry batter and the original batter at will for several times. You can also add the strawberry batter and stir it first and then squeeze it into the original batter

8. 

   Step8:8. The oven temperature is 160 ℃ for 30 to 40 minutes. The specific temperature should be adjusted according to your oven temper

9. 

   Step9:9. Demould the cake as soon as it's out of the oven. Decorate it after it's cold. Repair the top of the cake protrusion

10. 

    Step10:10. Coat the surface with strawberry jam. Decorate the article with white chocolat