Cut the little love, the fool knows your heart.
First make a love mezzanine. The butter softens at room temperature and does not melt. It can be softened with a scraper.
Add the powdered sugar three times and use a electric eggbeater to send the butter.
Send it until the butter turns white and the volume becomes larger.
Add the egg liquid slowly and dispense butter in 3-5 times. After each addition of the egg liquid, it must be fully absorbed and then added to the next time. It must not be urgent, otherwise it is easy to separate the oil and water. In the winter, you can sit in a bowl of egg-filled liquid in warm water and let the egg liquid warm up. Send it to the butter with a light, fluffy texture and send it out. There is no foaming and powdering in the square. It is purely buttery to achieve the fluffy cake, so this step is very important.
Sift the low-gluten flour and cocoa powder and mix evenly with a spatula.
Add a few drops of red pigment and adjust to the red you like.
Pour into the ordinary cake mold or pound cake mold, 170 degrees, middle layer, baked for 25 minutes.
While baking the sandwich, make the outer layer of vanilla, and the steps are the same as the sandwich of love. 1. Soften the butter 2. Add the powdered sugar to send it. 3. Add the egg liquid several times to send it to a light and fluffy state.
Take 1/4 vanilla pods, scrape the vanilla seeds, add to the butter paste, and scrape the dough evenly.
Sift the low-gluten flour and mix it evenly with a spatula to obtain a fine and glossy cake paste.
Take out the baked sandwich and let it cool for a while. Cut a little love with a love mold.
Take a pound cake mold and pour in some vanilla cake. Then put them neatly and neatly into a small love, with the tip pointing down. Pour in the remaining vanilla cake paste, and pour it into a uniform, free of voids and stomata.
Into the oven, middle layer, 170 degrees, 40 minutes.
You can sip the sugar while baking the cake. The sugar and water are mixed and heated. After the water is opened, it is burned for 2 minutes. It is cooled down.
After the cake is baked, take it out, brush the sugar water, brush the corners of each face, use up the sugar water, and wrap the plastic wrap in the refrigerator for overnight.
Take it out the next day, and then cut it back and eat it.
My pound cake mold is relatively large, so the cross-sectional shape is a long strip with a small mold, the same amount will make it more stereoscopic.