2. Then prepare 100g of meager wheat flour, and be sure to sieve it with gauze once, so that the flour will become lighter, easily distributed evenly, and it is not easy to burst bubbles.

3. Then beat some eggs first.

4. Add 100g soft sugar.

5. Then prepare a pot of warm water, the water temperature is about 40 degrees, which is similar to the temperature of bath water. Never use boiled water. Heat the whole egg container while stirring in water until the sugar is out of sight. This is to make the sugar melt better.

6. Then stir hard and add bubbles to the eggs, which is to inject life into the cake. Turn the electric mixer to the highest gear. If you do it manually, try. Manual operation takes about 10 minutes.

7. After injecting air, the egg liquid will turn white like mayonnaise and salad dressing. This is the emulsifying phenomenon of egg liquid, because eggs are rich in many tiny bubbles. However, due to the absence of emulsifier, this emulsifying phenomenon is temporary, and it must be operated against time and baked before the foam bursts.

8. Then the most fatal step, the absolute test of technology, is to add flour. Sieved flour can be added in four or five times, and the more uniform it is, the better. Don't fall in one place, or the place will be flooded and bubbles will be crushed. The most terrible thing is stirring. Never stir in the middle, stick to the edge and wrap things around in the middle. The action must be light. Don't touch the middle. In this process, we can feel that the volume of egg liquid is shrinking, because bubbles burst when they meet flour. If the volume is reduced by more than one third and there is still a little flour left, then give up the flour and don't add it. If there is less flour, it will not affect the taste too much, but if the bubble collapses, the volume will be reduced by more than half, and it will not work directly. So in this case, you can choose to give up flour.

9. Then add 30 grams of butter, and the butter must be melted. The method is the same as melting butter in cheesecake. Butter is also added several times. The point is not to add it in one place, but to sprinkle it as evenly as possible. The mixing method is the same as that after adding flour. Butter can also burst bubbles. If the volume is reduced to half of that before adding flour, then give up the butter. The reason is the same as giving up flour Butter just helps to add flavor, even without it.

10. Add butter and stir until no butter is visible. Just stir it a little two or three times in the middle. It's deadly in the middle. It's easy to burst. Be gentle. Then it's time to enter the mold. Die diameter18cm. Butter the mould in advance. I'm just taking pictures and doing it at the same time. I'm in a hurry. I forgot to butter it and almost failed. Fortunately, my mold itself was not sticky, so I was saved. When pouring in, pour slowly from the height of 15 cm, which can discharge larger bubbles and prevent the cake from cooling and shrinking after baking. After pouring it all in, push the whole mold down two or three times from the height of 15 cm, also to discharge large bubbles. This step must not be omitted.

1 1. Then put it in the oven or use the oven function of the microwave oven. First, it lasts for 20 minutes at 170 degrees. Then, in order to prevent the surface from burning, cover it with aluminum foil paper and continue baking for 10 minute. After baking, put the chopsticks in the middle and pull them out. Nothing sticks. If not, you can bake it for a while. The exam is over, just like in the picture. At this time, you must repeat the actions before baking. Lift the whole mold down two or three times from the height of 15 cm. Prevent the cake from shrinking after cooling.

12. Then pour it out and cool it. So far, the hardest thing has been done, and the next step is simple.

13. Separate the cooled cake from the middle. It is recommended to buy a knife for cutting bread, and don't destroy the hard cake when cutting.

14. Then prepare canned peaches, which can also be fresh strawberries or other fruits.

15. Half-diced for standby

16. Blueberries for later use

17. Then beat the cream. When buying this semi-finished cream, you must read the label and buy pure cream.

18. Prepare a basin of ice water. The optimum temperature for whipping cream is zero.

19. Pour the cream into another basin, and then add it to the basin with ice water just now. Whip the cream at zero throughout.

20. That's what happened after the fight. If there is no electric mixer, you can do it manually, but you are a little tired. If not, leave this arduous task to your husband.

2 1. Dip a layer of cream on the bottom of the cake, then sprinkle the yellow peaches on it, and then apply a layer of cream. Don't use up all the cream at this time, leave some for decoration.

22. Then cover the other half.

23. I have prepared two kinds of edible pigments, red and green, but I personally prefer them, and everyone can choose freely.

24. Add red pigment, just a little.

25. It turned pink.

26. This is used to show flowers. It doesn't matter if you don't. Fresh-keeping bags can also be used, but with more patterns.

27. The pink one is decorated with flowers.

28. I used two boxes of face cream. This is another box. It turned purple with red and green pigments. This photo was taken before it completely turned purple. It's actually more purple than this.

29. Pour out all the whipped cream in the box.

30. Just put it on with plastic sheets. After all, it is not professional, and there is no turntable. Personally, I think it is good enough. It doesn't feel purple in the photo, but it's actually brighter than this.

3 1. Then there is decoration. Let's play freely. You can go to the milk cake shop on the spot and steal some.

32. Take a close-up of the front.

33. The birthday cake won't feel until the candle is lit.

skill

Although the decoration is not as good as that in the store, it tastes good. The cakes inside are definitely more delicious than any cakes in Changshu. The ratio of my two eggs to one yolk is absolutely classic. I have tried it so many times. The cake is soft to the limit, and the entrance blends with the cream. I don't want to buy it in a cake shop. The cake in the middle is hard and needs to be chewed several times to mix with cream. Bubbles are really the soul of cakes. In fact, you can buy cream at the cake shop. Hope to adopt!