Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Separate the whites from the yolks. Put them in containers without water or oil.

3. 

   Step3:Add milk and corn oil to the yolk and stir well.

4. 

   Step4:Sift in cocoa powder. Stir well.

5. 

   Step5:Sift in low gluten flour and mix well.

6. 

   Step6:The batter is thick and smooth.

7. 

   Step7:Add a few drops of lemon juice to the egg white. This is to remove the smell of egg. (it's ok if you don't add it

8. 

   Step8:Use the electric eggbeater to slow down to the first gear. Add 1 / 3 white sugar when you reach the thick bubble.

9. 

   Step9:Add 1 / 3 white sugar when the bubbles are fine.

10. 

    Step10:When it's fine and fluffy with light lines, add the remaining white sugar.

11. 

    Step11:Until hard foaming. (lift the eggbeater. The egg cream has short, upright horns.

12. 

    Step12:Add the egg white cream into the cocoa yolk paste three times. Turn it up from the bottom to the top and mix evenly each time. Don't circle. Avoid defoaming.

13. 

    Step13:It's like mixing well.

14. 

    Step14:Oil paper is placed in the mold. Pour the batter in. The batter fell like a ribbon.

15. 

    Step15:Knock the mold on the table for a few times. Shake out big bubbles.

16. 

    Step16:Put in the second to last layer of 150 ° preheated oven. Continue to bake for about 55 minutes.

17. 

    Step17:In the middle of the process, observe the coloring. If you think the surface color is OK, cover a piece of tin paper. Avoid too deep color. Take the bamboo stick and stick it in the middle of the cake to the end. Pull out the bamboo stick and bake it without batter.

18. 

    Step18:Finished product drawing