Cooking Steps

1. 

   Step1:Add white sugar to the eggs and whisk them at high spee

2. 

   Step2:Make it into a fine foam. It's not easy for the batter to fall off the beater's head. The texture of the dropped batter is not easy to disappear

3. 

   Step3:Sift in 40g flour. Mix well by cutting and mixin

4. 

   Step4:Add rose sauce and salad oi

5. 

   Step5:Mix into a glossy batte

6. 

   Step6:Pour the batter into a flat pan. Scrape with a spatula and place in the middle of the oven. Bake at 150 degrees for 12 minutes

7. 

   Step7:Take 150 grams of cream cheese and put it into a basin. Steam over water until the cheese is easily stirred and smooth

8. 

   Step8:Take 150 grams of light cream. Add 20 grams of sugar. Beat to 80%.

9. 

   Step9:Take one-third of the whipped cream. Mix with cream cheese. Stir well, then pour in the remaining two-thirds. Continue to stir until well combined

10. 

    Step10:Put cream cheese paste in a third of the rose silicone mold and add a piece of cake

11. 

    Step11:Add cream cheese paste again, cover a piece of cake, press it flush with the bottom of the mould, and put the cake embryo into the refrigerator for more than 4 hours

12. 

    Step12:Demould the frozen cake embryo

13. 

    Step13:Spray red chocolate on the surface with a sandblasting gun