How to make love dessert

We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to make the love dessert.

1. Heart-shaped embryo spreading method

2. Use a heart-shaped mold to press out a heart-shaped cake base

3. The thickness of the embryo should reach 6 cm

4. Use a piping bag to squeeze the cream from the side by pulling it up and down. Be careful that the lines should be dense and there should be no gaps. When squeezing the cream on the side, the angle of the flower bag should be 30 degrees to the cake turntable. Turn the turntable with one hand and use the other hand to pull the line up and down. (Picture of squeezing cream from the side)

5. Use a scraper to smooth the cream on the sides first. The angle between the scraper and the side of the cake base should be about 30 degrees. Slow down the scraping speed and strength when applying to the tip of the heart shape, because the cream is most likely to come out of the base here. When the cream on the sides is evenly scraped and the cream exceeds the height of the cake embryo by 1 cm, you can apply the cream on the top.

6. When applying the cream on the top, tilt the nozzle at a 30-degree angle to squeeze the cream. Squeeze the cream by pulling straight lines back and forth. The thickness of the lines should be uniform and there should be no gaps. The advantage of squeezing the cream with a flower bag is that the thickness of the cream is uniform, but the speed will be slower than spreading the cream with a spatula. When squeezing the cream with a flower bag, the nozzle should be sunken in the cream to squeeze out cream lines of similar thickness.

7. Use a scraper to smooth the cream on the top. Try to scrape the cream over a large area when the scraper moves. Do not scrape a little and then stop to pick up the scraper and scrape again. This will make it difficult to smooth the cream.

8. When the top cream is basically smooth, start to trim the side of the cake. Aim the scraper at a 30-degree angle to the side of the cake, perpendicular to the turntable, turn the turntable at 7 o'clock with one hand, and keep the hand holding the scraper at 4 o'clock. Just use a little force.

9. When scraping the corners of the cake, pay attention to scraping the surface from two directions from one starting point (do not scrape at one angle like scraping a round cake) to scrape out beautiful corners.

10. When scraping the cake dough with angles, start from a starting point and hold the scraper upside down. The angle of holding it upside down is the same as holding the scraper normally.

11. When scraping the heart-shaped surface, scrape half of the cake in one go without pausing.

12. After smoothing the sides, scrape the top. Tilt the scraper at a 30-degree angle and scrape from the edge to the middle of the cake. Divide the cake into several equal parts when scraping. The length of each scraping should not exceed 6 cm, so that a beautiful curve can be scraped out.

13. When scraping, please note that the extra cream on the top is always pressed at the angle between the scraper and the cake surface. When scraping the pointed surface, start scraping along the straight line of the corner.

With the complete step-by-step method of loving desserts, I believe you will be able to master it quickly. By then, you will definitely be very happy with your "performance".