1. Heart of hearts: First soften 80 grams of butter at room temperature, and beat the butter with an electric whisk.
2. At the beginning, while beating the butter, slowly add 80 grams of granulated sugar and whole egg liquid in small quantities. Each time you add the whole egg liquid, wait until the mixture is evenly mixed and then continue to pour the egg liquid until the mixture is uniform.
3. After the butter has been beaten, pour in 100 grams of low-gluten flour, sieve and stir evenly.
4. Add 4 grams of rum, appropriate amount of red velvet essence (adjust to satisfaction) and 24 grams of lemon juice, and mix well.
5. Squeeze the red heart batter into the mold that has been wrapped with tin foil, and scrape the surface slightly.
6. Put it in the preheated oven, and bake the upper and lower tubes at 180 degrees for about 25 minutes.
7. Let cool after it is out of the oven, and use a heart-shaped mold to cut the cake into peach hearts.
8. Appearance: Continue to make the outer batter of the pound cake. Make the batter the same as the inner peach heart mold. Cover the mold with grease paper and squeeze a part of the batter into the mold.
9. The peach heart is pointed downward, and the peach heart is neatly packed into the peach heart.
10. Squeeze part of the batter into the free space on both sides of the heart.
11. Then squeeze in the remaining primary color batter, and the surface of the batter is smoothed.
12. Put it in the preheated oven at 200 degrees, and bake the upper and lower tubes at 180 degrees for 30 minutes.
