1. The ingredients needed to bake a heart-shaped 8-inch chiffon cake are: 3 eggs, 33 grams of oil, 48 grams of milk, and 45 grams of sugar. The lower level of the baking oven is 135 degrees for 30 minutes and 155 degrees for 30 minutes. The detailed method is mine. The first recipe is that friends in need can look through it. There are also many versions of Gourmet Jerry and you can just look through it at will. I won’t be long-winded here.
2. The cake is divided into three slices on average
3. To prepare the sandwiched fruit, cut in half and draw a tic-tac-toe, and just dig it with a spoon.
4. Whip the whipped cream with sugar until there are obvious lines that do not disappear
5. Combination cake: Take a piece of cake and spread a layer of cream on top of the fruit, then spread a layer of cream
6. Cover the second slice of cake
7. Repeat step 5 to complete a cake combination
8. Smooth the surface with the cream, put it in the refrigerator and set the shape, put the remaining whipped cream into the piping bag, and put it into the appropriate flower mouth before loading.
9. For the fruit to be decorated, another mango is peeled and cut into thin slices, and the small tomatoes are removed, washed and cut in half.
10. Decorate flowers on all sides first, then decorate fruits and mango flowers
11. Use a mold to press out two heart-shaped kiwis and place them in a double heart pattern in the middle. They are basically decorated, and finally they are decorated with silver beads.
Tips:In the summer, the cream is over-whipped in an instant, so when you whipped the cream to the end, you should use a low speed to pay attention to it.