♪ Cake of love ♪

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Quantified material backup。

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I'll make the pie first. Go to the skin, cut it into a heart block with a heart mold, and cut it as long as possible。

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Prepare a rectangular box, with a skin-covered film, so that the heart-shaped flamingo can be placed in it and the pointy head up. There's more left over from the film。

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Light cream and sweet sugar are placed in big bowls, so that they can stay stable with an electric omelet。

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The cream is poured into the flamingo box in an even manner, wrapped in the flamingo box, careful not to let the flamingo move, and then wraps the cream with a shroud, with the box, in the freezer. My box was a little big, so I plugged in a paper towel to assist with stereotyping。

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Silicon gaskets and oilpapers with a heart pattern on the grill, preferably with oil paper on it and a thin layer of oil on it。

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Use two large, clean, oil-free bowls, carefully separating yolk and protein. Add sugar, oil and water to the yolk, respectively, and evenly mix them with a manual omelet。

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The low powder is sifted into the yolk and then evened with a hand-to-egger, then the face of the bowl is hung off with a razor. The mixed paste should slide without particles。

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The sugar is added three times to the protein, with an electric omelet, and when a vertical lifting of the omelet, with a small bending hook, with a wet bubbling state, with a hair. (Preheated oven at this time)

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A THIRD OF THE PROTEIN FROST IS TAKEN TO THE YOLK PASTE, WHICH IS TUNED UP AND DOWN WITH A RAZOR, WHICH IS THEN DUMPED INTO THE REMAINING YOLK BOWL, AND WHICH IS TUNED EVENLY. DON'T DRAW RINGS, DON'T MELT。

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TAKE THE TWO SPOONS AND PUT THEM IN THE OTHER BOWL, ADD A LITTLE RED POWDER (JUST A LITTLE BIT WITH THE THUMB AND THE INDEX FINGER) AND USE A RAZOR QUICKLY TO FLIP THE WORD "J" EVENLY, AND THE MORE RED THE POWDER, THE MORE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR, THE COLOR。

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Fill the pink paste in a bouquet, cut a small mouth and make a heart pattern on the oilpaper. The oven was baked and removed in two minutes。

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Take another bouquet, load a spoonful of original paste and recapitulate the heart pattern. This will make the heart pattern clearer。

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The rest of the paste is slowly poured into the oven from a height of about 15 cm, covering the heart pattern, razing the surface lightly with a scratchboard, then hitting the bottom of the grill with a hand, and shaking the bubble。

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Put it in the middle of the oven, with 175 degrees of fire and 20 minutes of roast. You touch the face of the cake, you don't stick your hand and you bounce back, you bake it。

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It was immediately removed from the net that was made of new oilpapers, which were easily torn off the surface, covered with a new layer of oil paper and covered with cold。

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When the temperature is slightly lower than the temperature of the hand, the cake is turned over, the pre-release cream jacket is removed, carefully moved to the middle of the cake, and the placement of the cream jacket is parallel to the left side of the cake in the picture. "I forgot to take a picture here because of my hands"

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The cake is folded with a cane, wrapped in a cream jacket, wrapped in a tarp, wrapped tight on both sides, taped with rubber bands and placed in a freezer for more than four hours. Watch out for the cake to fold down。

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Take out the slice and enjoy it. Slicing can be done with thin cotton lines or with bread knives, which are washed every time they are cut。

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Final 1

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Final 2

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Final 3

1. The highlight of this cake roll is the filling. When wrapping the heart-shaped dragon fruit with cream and moving the filling onto the cake, be sure not to let the dragon fruit shift; otherwise, the sliced finished product will not be a beautiful heart shape. 2. If you do not have sunflower seed oil, other odorless vegetable oils such as corn oil or salad oil are acceptable. 3. When mixing flour with egg yolks, do not over-mix to prevent gluten formation. 4. When baking the cake, you can lightly press the surface of the batter with your hand; if the surface is not sticky and bounces back well, it is done. If a fingerprint remains, continue baking; if it feels hard, it is over-baked and will easily crack when rolling. Since home oven temperatures are not very accurate, testing by hand is necessary. 5. The baking time and temperature are for reference only; specific details depend on your oven. 6. The cream needs to be refrigerated for more than 12 hours before whipping. Whip until fluffy and able to hold its shape; do not over-whip.