Cooking Steps

1. 

   Step1:1. Heat the corn oil on a low heat until there are ripples on the surface.

2. 

   Step2:2. Quickly pour in cocoa powder and stir evenly.

3. 

   Step3:3. Pour in frozen yoghurt to cool down quickly and stir evenly.

4. 

   Step4:4. Sift in low gluten flour.

5. 

   Step5:5. Stir evenly.

6. 

   Step6:6. Pour in the yolk.

7. 

   Step7:7. Continue to mix evenly.

8. 

   Step8:8. Add white granulated sugar into the protein in three times to make it hard to foam.

9. 

   Step9:9. Put half of the protein cream into the cocoa paste.

10. 

    Step10:10. Mix evenly.

11. 

    Step11:11. Pour into the remaining protein cream.

12. 

    Step12:12. Mix evenly.

13. 

    Step13:13. Pour it into the Qi air mold of the kitchen. Shake the air bubbles gently.

14. 

    Step14:14. Preheat the oven to 140 degrees from the top to the bottom. Put the mold in the lower layer and bake for 45 minutes, then take out the back button immediately. Release the mold after thoroughly cooling.

15. 

    Step15:15. Plaster the cake with cocoa cream.

16. 

    Step16:16. Mount the vines on the surface of the cake.

17. 

    Step17:17. Decorate with flowers and butterflies.

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin

22. 

    Step22:Finished product drawin

23. 

    Step23:Finished product drawin

24. 

    Step24:Finished product drawin

25. 

    Step25:Finished product drawin