She has very little experience, despite having learned to bake for a long time...So please ignore my untidy face...Ingredients: cake body: 5 eggs, low starch flour 95 g, cornstarch 8 g, corn oil 60 g, milk 40 g, fine sugar 90 g, dough: 300 g of light cream, 30 g of sugar powder, a little blue, honey beans with a moderate amount of red cream: 100 g of butter, 100 g of light cream, honey 15 g, chocolate sauce with a moderate amount of red cream

WHAT YOU NEED

Ingredients

Five eggs
95 grams of low-fat flour
8 grams of cornstarch
60 grams of corn oil
40 grams of milk
90 grams of fine sugar
400 grams of cream
30 grams of flour
A little bit of blue.
100 grams of butter
15 grams of honey
Chocolate sauce in moderation
A little red.
Red beans in moderation

How TO MADE Plum flower cake

Steps 1 to 4

1. 60 g of refined sugar is added to the protein and sent to a dry foaming state.

2. Add 30 g of fine sugar to the egg yolk until the color turns pale and the texture is sticky.

3. Added corn oil

4. Mix thoroughly and evenly

Steps 5 to 8

5. Pour into the milk

6. Stir evenly

7. A mixture of low-fat flour and cornstarch

8. Balancing the scales

Steps 9 to 12

9. Add 1/3 of the protein to the egg yolk.

10. Stir until roughly even

11. Back to the rest of the protein.

12. Stir evenly

Steps 13 to 16

13. Pour into the mold for about eight minutes and lightly shake out the bubbles.

14. Put it in a preheated oven, 140 degrees for 40 minutes, 170 degrees for 20 minutes.

15. As soon as it's cooked, it's cooled down a little bit.

16. After cooling, remove the mold.

Steps 17 to 20

17. Two spare pieces

18. Add 30 grams of powdered sugar to 300 grams of soft cream and bring to a boil.

19. Drip in a moderate amount of blue dye

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

Steps 21 to 24

21. Flattened

22. A moderate amount of red beans

23. The surface is then smeared with cream.

24. Put on another piece of cake.

Steps 25 to 28

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

26. A small circle of flowers on the bottom edge, spare

27. Butter is released after softening at room temperature

28. Add 100 g of cream in stages

Steps 29 to 32

29. Stir evenly

30. Join the bees

31. Stir evenly

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

Steps 33 to 36

33. Take the other part and add a little bit of red pigment to make it peach red, leaving a little bit of the original cream for backup.

34. First use toothpicks to gently outline the rough shape of the surface of the cake, then put the various colors of cream in the flower bags, paint the branches and flower petals on the surface of the cake, and finally use the original color of cream to decorate the center of the flower.

Handy cooking tips

　　"1. When applying light cream, it is best to separate the ice from the water and apply it at the lowest speed of the egg beater; 2. When applying cream to 7 distributions, it is enough, that is, the hardness of the remaining light cream on the egg head will also drop, and if it can stand up, it will be almost 8 distributions;"