Cooking Steps

1. 

   Step1:Prepare cake material

2. 

   Step2:Put the whole egg liquid into the basin and add sugar in one tim

3. 

   Step3:Sifted low gluten flou

4. 

   Step4:Balance the butter and milk on the casserole for later us

5. 

   Step5:Whisk quickly and evenly with egg beate

6. 

   Step6:Join shuiyi and continue to kill at high spee

7. 

   Step7:Beat until the egg liquid turns white. Use the beater to lift the egg liquid. Write an 8-character. If the 8-character disappears immediately, continue to kill it. If the 8-character does not disappear soon after writing, it means that it has been dismissed. Then change the low speed and continue to kill for about 2 minutes. Sort out the air bubble ~ don't circle the beater and stir it. Turn the basin. The beater doesn't move

8. 

   Step8:Add flour at one time. The hand eggbeater starts at 2 o'clock and then reaches the left side of your chest, that is, at 8 o'clock. Then quickly turn up the batter until the flour is almost invisible

9. 

   Step9:Milk and butter heated to 60 degree

10. 

    Step10:Melt the milk and butter liquid and sprinkle it around the batter with a spatula, then continue to mix it sideways until no oil is seen

11. 

    Step11:After mixing, the batter becomes very shiny. Pour it into the mold. Shake twice to make the surface bubble disappear. Then use a toothpick to scratch the batter a few times to make the batter in the same state. Put it into the preheated oven for baking

12. 

    Step12:The 160 degree oven will bake for 3540 minutes, which is about 20 minutes

13. 

    Step13:From low to high, the cake will slowly fall back and the fragrance will come out, indicating that the cake has been baked

14. 

    Step14:Shake the mold twice after taking it out of the oven. Prevent the cake from retractin

15. 

    Step15:Add the softened cheese and butter to the warm cream, stir well, and then add the sugar powder to mix until even

16. 

    Step16:The cake is divided into three pieces, mixed with fruit and cream cheese cream, polishe

17. 

    Step17:Color the extra cream and cheese crea

18. 

    Step18:Extrude the rose core with 104 flower mouth

19. 

    Step19:And squeeze the rose petal

20. 

    Step20:It's also 104 flowers with five petal

21. 

    Step21:It's on the 79t

22. 

    Step22:The big leaves are also packed 104 times. Forget to pat them. Freeze all the flowers in the fridge

23. 

    Step23:Is it beautiful to squeeze a half circle on the cake with cream cheese cream and then decorate the frozen flowers