1. Beat the eggs with fine sugar with a whisk until thickly foamed, and drip a few drops of lemon juice. (The large bowl for beating eggs should be clean and oil-free. When the whole eggs are beaten, place a basin with warm water of about 40 degrees under the egg-beating bowl, which is easy to beat)
2. Beat at medium and low speed until the egg batter turns white, and the lines will not disappear easily when the egg batter drips off the whisk.
3. Use a whisk to mix the melted butter and milk evenly and set aside.
4. Heavy red yeast rice powder and low-gluten powder and sieve twice
5. Add the sifted flour to the egg batter in two batches, stir evenly with a spatula, then add the milk and butter mixture in two batches, and still mix evenly, being careful not to cost-effectively prevent defoaming.
6. Spread a layer of butter around the heart-shaped touch to prevent sticking
7. Fill the cake with 7 or 8 points full. Preheat the oven, place the mold in the middle of the oven on the grill, and heat up and down at 150 degrees for 30 minutes.
8. After the baked cake is released from the mold, place it on the baking net and cool it down completely
9. Prepare whipped cream.
10. Pour out about 100ml of light cream. Prepare a large bowl with ice water
11. Place the whipped cream bowl in ice water and whip with a little sugar
12. Send it to 8 or 9 points.
13. Use a piping bag, put a medium octopus flower mouth, and put the whipped cream
14. Cut the small cake horizontally from the middle, take a slice and squeeze the cream
15. Cover with another piece and squeeze a small flower in the middle
16. Sprinkle a little icing sugar and put on mint leaves to decorate
17. Whipped cream melts easily, please keep it in the refrigerator.
18. Finished product.
