Cooking Steps

1. 

   Step1:Cake material: sugar 130g, 2 eggs, vegetable oil 120ml, vanilla extract 2tsp, baking powder 1tbsp, salt 1 / 8tsp, flour 195g, whole milk 80m

2. 

   Step2:Preheat the oven for 180 ℃; mix the flour, salt and baking powder evenly for use; take another large container and mix the eggs, sugar, vegetable oil and vanilla essence evenly

3. 

   Step3:Add half of the milk and half of the flour and mix well, then add the remaining half and continue to mix well

4. 

   Step4:Put into a paper cup about 3 / 4 of the time. Bake in the oven for about 20 minutes

5. 

   Step5:Icing materials - sugar powder 230g, salt free butter 55g (room temperature), peanut butter 200g, cream cheese 220g (room temperature), plant vanilla 1 / 2tsp, milk 23tbsp, raspberry jam appropriat

6. 

   Step6:When the cake is completely cool, prepare the icing. Stir butter, peanut butter, soft cheese and vanilla essence evenly; note - the material must be room temperature. Otherwise, it is difficult to beat evenly.

7. 

   Step7:Add frosting in 23 times. Stir evenly. Add milk in 3 times. Pay attention to mixing. The concentration of peanut butter is about 5087%. The lower the concentration, the less milk is needed

8. 

   Step8:Put the raspberry jam and icing in the flower mounting bag. Pour the jam into the cake first, and then squeeze the peanut icing on the surface.

9. 

   Step9:

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