Cooking Steps

1. 

   Step1:First soften 80g butter at room temperature. Beat butter with electric beate

2. 

   Step2:Start to beat butter. Slowly add 80g of sugar and whole egg liquid in small amount and many times. After each time adding the whole egg liquid, wait until it is well mixed, and then continue to pour in the egg liquid until it is well mixed

3. 

   Step3:Beat the butter. Pour in 100g of low gluten flour. Sift and mix well

4. 

   Step4:Add 4 crumb, appropriate red velvet essence (transfer to satisfaction) and 24 grams of lemon juice

5. 

   Step5:Squeeze the red peach heart batter into the die which has been wrapped with tin paper. The surface is slightly scrape

6. 

   Step6:Put it into the preheated oven. Bake it for about 25 minutes with the upper and lower tubes at 180 degree

7. 

   Step7:Cool the cake after it's out of the oven. Use a heart-shaped mold to cut the hearts of the cakes

8. 

   Step8:Appearance - continue to make the outside batter of the pound cake. Make the batter as well as the inner peach heart mold. Lay oil paper in the mold. Squeeze part of the batter into the mold

9. 

   Step9:The peach heart is pointed downward. It's a neat code in the hear

10. 

    Step10:Squeeze some batter into the spare space on both sides of the peach hear

11. 

    Step11:Squeeze in the rest of the primary batter. Scrape the batter fla

12. 

    Step12:Put in the preheated 200 degree oven. Bake for 30 minutes with the upper and lower tubes at 180 degree

13. 

    Step13:When Dangdang is cut, there is a surprise.