Cooking Steps

1. 

   Step1:1. Pour yogurt and corn oil into a bowl.

2. 

   Step2:2. Stir to emulsification state.

3. 

   Step3:3. Sift in low gluten flour.

4. 

   Step4:4. Stir well and then add the yolk.

5. 

   Step5:5. Continue to mix evenly.

6. 

   Step6:6. Add white sugar to the egg white in three times and beat until hard foaming.

7. 

   Step7:7. Add the protein cream into the yolk paste twice and mix well.

8. 

   Step8:8. Turn over the batter.

9. 

   Step9:9. Pour it into the 6-inch Qifeng mold of the kitchen. Shake the air bubbles gently.

10. 

    Step10:10. Bake for 45 minutes at 150 ℃ in the oven.

11. 

    Step11:11. Add cocoa powder and sugar into the cream to make it clear.

12. 

    Step12:12. Divide the baked cake into three pieces.

13. 

    Step13:13. A layer of cake with cream.

14. 

    Step14:14. Wipe all sandwiches and surfaces.

15. 

    Step15:15. Sprinkle chocolate chips on the whole.

16. 

    Step16:16. Decorate the surface with chocolate cream and cherry.

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin