Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:First, separate the yolk and the egg white in two basins without water or oil

3. 

   Step3:Milk mixed with corn oil until emulsifie

4. 

   Step4:Add yolk. Mix wel

5. 

   Step5:Mix the low gluten flour and cocoa powder and sift them in. Sift them in twice. Mix them well each time before sifting into the next time

6. 

   Step6:Mixed egg yolk past

7. 

   Step7:Add lemon juice to the egg white. Beat with electric beater until it is thic

8. 

   Step8:Add white sugar. Add white sugar in three times. Beat until stiff foamin

9. 

   Step9:It's OK to lift the eggbeater with a small sharp corner. It's called albumen cream

10. 

    Step10:Add one third of the cream to the yolk batter. Stir or mix wel

11. 

    Step11:Pour the mixed yolk paste back into the protein cream. Mix it up or dow

12. 

    Step12:Mixed cake past

13. 

    Step13:Pour the mixed cake into the 6-inch hollow mold of the school kitchen. Lift up both ends of the mold. Press the thumb over the hollow column. Shake it a few times. Shake out the big bubble

14. 

    Step14:Put it into the preheated Heidegger oven. Heat it up and down for 150 degrees. Lower layer for 50 minute

15. 

    Step15:Take it out and shake it immediately after baking. Then turn it upside down and cool it before demoulding

16. 

    Step16:Finished product drawin

17. 

    Step17:Figure