Dad's shoulders carry my carefree childhood...
Playing games as a child was my "battlefield".
When I was at school, it was my "means of transportation".
Being scolded by my mother for making a mistake is my "reliance".
When I am happy, it is my "paradise".
I had leaned on that shoulder countless times and whispered in my father's ear.
He pounced on him countless times and played practical jokes with his father.
Those familiar shoulders stayed with me until I grew up and my father could no longer carry me back.
Time flies, and now I can no longer sit on my father's shoulders.
When my eyes stopped on the familiar shoulders again, it was no longer as strong and thick as before, but a little curved.
The music has shrunk, and I can no longer find the slightest trace of what carried my childhood back then.
Whenever in her daughter's heart,
Dad's shoulders will always be strong and broad,
It will always be the world of the daughters...
Love on the shoulders
By MaudConroy
Recipe Recommendations
- whole egg of 4
- low-gluten flour 150 grams
- fruit appropriate amount
- chocolate appropriate amount
- food coloring appropriate amount
- fine sugar 100 grams
- salad oil 30 grams
- lemon juice 2 to 3 drops
- whipped cream appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Love on the shoulders
1
Pour the eggs into an oil-free and water-free container, first use an electric egg beater to make rough bubbles at low speed, then add white sugar, and beat at high speed until the egg liquid does not drip when pulling up the head.
2
Slowly pour the salad oil into the egg bowl and continue to beat well.
3
Sift the low powder and sprinkle it on the surface of the egg paste 2-3 times, gently stir with a rubber spatula, taking care not to make circles to avoid defoaming.
4
Pour the mixed egg paste into the mold, until it is about 80 percent full, and gently make the surface smooth.
5
Preheat the oven to 180 degrees C, place it in the middle layer of the oven, bake for 30 minutes, remove it, cool and remove it.
6
Refrigerate the decorative cream in the refrigerator for more than 12 hours, shake well, pour into a water-free and oil-free container, and add white sugar.
7
Play at medium speed to 8 - 9 innings.
8
Remove the top layer of the sponge cake and divide it in half.
9
Place the cake on a decorative turntable, drain the soup from the canned fruit; apply a thin layer of cream and evenly spread the diced fruit.
10
Cover with another piece of cake and butter throughout.
11
The toothpick gently outlines the desired group pattern on the cake; the softened chocolate sauce first draws the main line.
12
Put the cream into the decoration bag, cut open the small mouth, and squeeze it directly onto the cake.
13
Sprinkle with decorative sugar.
14
Use chocolate sauce to outline the main line more strongly.
15
Squeeze lace around the edge of the cake.
16
Decorate with kiwi fruits.