Name: 【plum Blossom Cake】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 95g Low-gluten flour; 8g corn starch; 60g Corn oil; 40g milk; 90g Caster sugar; 400g Light cream; 30g Powdered sugar; a little Blue pigment; 100g butter; 15g honey; Some chocolate sauce; a little Red pigment; Some Honey Red Beans

【plum Blossom Cake】

1. Add 60g of granulated sugar to the egg whites in portions, and whip to a dry foaming state

2. Add 30g of fine sugar to the egg yolk and beat until the color becomes lighter and the texture is sticky.

3. Add corn oil

4. Beat well and evenly

5. Pour milk

6. Whipped evenly

7. Sift in the low-gluten flour and cornstarch mixture

8. Beat well

9. Take 1/3 of the egg white and add it to the egg yolk paste

10. Stir until roughly even

11. Pour back into the remaining egg whites

12. Stir evenly

13. Pour into the mold about 8 minutes full, shake out large bubbles

14. Put it into the preheated oven, 140 degrees 40 minutes to 170 degrees 20 minutes

15. Immediately after being out of the oven, lightly drop it a few times, and let it cool down.

16. Release the mold after cooling through

17. Divide into two pieces for later use

18. Add 30g icing sugar to 300g whipped cream and beat to 70%

19. Add the right amount of blue pigment to color

20. Place the bottom cake slices and dig a part of the cream to the surface

21. Smooth out

22. Sprinkle some honey red beans

23. Smooth the surface with cream

24. Put another slice of cake

25. Then apply a layer of cream on the surface and smooth it

26. Squeeze a circle of small flowers to decorate the bottom edge, set aside

27. Whip the butter after softening at room temperature

28. Add 100g whipped cream in portions

29. Whipped evenly

30. Add honey

31. Whipped evenly

32. Take a part and pour into the chocolate sauce to make it chocolate color

33. Take another part and add a little red pigment to turn it into peach red, and leave a little original cream frosting for use

34. First use a toothpick to lightly outline the rough shape on the surface of the cake, then put the cream frosting of various colors into the piping bag, draw the branches, flowers, and petals on the surface of the cake, and finally decorate the center of the flower with the original cream frosting to make the center of the flower.

Tips:
1. When whipping whipped cream, it is best to separate ice water, and use the lowest speed of the whisk;
2. The spreading cream can be beaten to 7 to be distributed, that is, the residual whipped cream on the beater head will still hang down. If it can stand upright, it will almost reach the level of 8 distribution;