How to make wheel cakes

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  1.Prepare the ingredients, weigh the powder, bring the eggs to room temperature and set aside, prepare butter, water, and almond slices

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  2.Put water, salt, sugar and butter into a pot together, bring to a boil over low heat until the butter melts

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  3.Quickly pour in low-gluten flour and stir without dry powder particles

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  4. Let your hands cool, add the beaten egg liquid in batches, stir the egg liquid and the noodles each time, then add the next time.

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  5. Stir into a fine egg paste, and that’s it

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  6.Put the wheel rims into the baking pan respectively, leaving a gap, and brush the surface with a layer of clean water



7. Spread almond slices evenly on each wheel cake

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  8.Place in a preheated oven at 180°C and bake on the middle shelf for 20-25 minutes

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  9.If the surface is slightly yellow and the wheel cake is puffy, turn off the oven and simmer for 5 minutes, take it out and let it cool naturally

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  10. Add 10 ounces of powdered sugar to the light cream and beat with ice water at low speed

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  11.Paste until it has clear texture and sharp corners, and put it into a piping bag

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  12.Wash and cut the cherry tomatoes, squeeze out the juice

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  13.The surface of the wheel cake is extruded Top with whipped cream, top with cherry tomatoes

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  14. Squeeze the wheel cake again, and do the same Add whipped cream and stack cherry tomatoes and it’s done

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  15.The decoration is more beautiful.