Cooking Steps

1. 

   Step1:Separate egg yolk and protein. Put the protein into a clean, water free and oil-free container.

2. 

   Step2:Mix the yolk, vegetable oil and water.

3. 

   Step3:Sift in the flour with low gluten and stir gently to make it granulated.

4. 

   Step4:Drop a few drops of lemon juice into the protein. Add sugar in 3 times. Beat with Panasonic / Panasonic mxss1 hand mixer.

5. 

   Step5:Beat until it's dry and foaming. It's OK to have a small sharp corner.

6. 

   Step6:Take 1 / 3 of the protein cream and put it into the yolk paste. Turn it up from the bottom or turn it up. Do not circle it to avoid defoaming.

7. 

   Step7:Pour the batter into the remaining protein. Turn it up or down. Do not circle it to avoid defoaming.

8. 

   Step8:Pour the cake paste into the 6-inch heart-shaped cake mold. Shake it gently. Make extra cupcakes.

9. 

   Step9:Put it in a pre heated 150 ℃ oven. Bake the middle layer at 150 ℃ for 45 minutes. (the specific time is adjusted according to the temper of the oven) take it out and cool it to remove the film.

10. 

    Step10:Cut the yellow peach into small pieces.

11. 

    Step11:There are two layers of cake.

12. 

    Step12:Cream with 25G white sugar.

13. 

    Step13:Take appropriate amount and transfer out red, yellow and Green Cream respectively, and then put them into flower mounting bag.

14. 

    Step14:Put a layer of cream on the cake and put on the yellow peach. Then put on the cream.

15. 

    Step15:Cover the cake. Cream it.

16. 

    Step16:Mount the flowers, squeeze the leaves and decorate them with small dots.

17. 

    Step17:Finished product.