Cooking Steps

1. 

   Step1:Slice peach. Add some sugar. Mix well and marinate for two hours. (the pickled nectarine is nectarine syrup

2. 

   Step2:Butter softens at room temperatur

3. 

   Step3:Beat the butter with the egg beater, then put the sugar powder. Beat until the butter is fluffy and light. It looks feathery

4. 

   Step4:Add the broken egg liquid in three times. Beat the egg liquid until it is completely absorbed each time. Add the next time

5. 

   Step5:10 Klum and 10 grams of Nectarine water. Pour in the butter paste and beat wel

6. 

   Step6:Mix low gluten flour and baking powder and sift into butter past

7. 

   Step7:Mix evenly with scrape

8. 

   Step8:Add dried mulberry to the batter. Mix wel

9. 

   Step9:Pour 1 / 3 of the batter into the scale cake mold of the kitche

10. 

    Step10:Put in the pickled peach slice

11. 

    Step11:Pour in the rest of the batte

12. 

    Step12:Use a small spoon to make it slightly lower in the middle and slightly higher on both side

13. 

    Step13:Preheat the Changdi oven 180 degrees. Bake the middle and lower layers for 40 minute

14. 

    Step14:The baked cake will come out at once. Continue to brush the nectarine around. After the cake is cooled, put it in a fresh-keeping bag and refrigerate i