1, the practice of plum blossom cake: First, prepare the main ingredients for making the cake: 60 grams of low-gluten flour, 4 eggs, 70 grams of soft sugar and 30 grams of butter.

2. Separate the egg white from the yolk.

3. Add white sugar to the egg white and beat it with electric egg beater until it is dry and foamed (slowly lift the eggbeater, and the egg white can pull out an upright sharp corner).

4. Send the yolk to a light color and fluffy volume.

5. Pour the egg yolk into the egg white and stir it up from the bottom with a scraper to mix the egg yolk and egg white together. The movements should be mixed quickly and substantially, so that the two can be mixed quickly and avoid defoaming.

6. Sieve the low-gluten flour into the mixed egg liquid. Then immediately stir with a scraper, so that the flour and egg liquid are completely mixed and become batter. The action is the same as stirring egg yolk and egg white. Try to stir evenly in a short time to avoid defoaming.

7. Pour the melted butter into the batter (the butter can be heated in advance or melted into liquid in the microwave oven).

8. Mix evenly again, as mentioned above.

9. Pour the batter into the baking tray covered with oil paper and smooth it. Bake in the oven preheated to 180℃ for 13- 15 minutes until the cake is completely cooked and the surface is golden yellow. Insert a toothpick into the center of the cake. There is no residue in the toothpick, which means it is cooked.

10. After the cake cools, tear off the oily paper on the back of the cake. Then cut out the cake slices with a plum blossom mold. Cut a little off the periphery of the cut cake slice.