Cooking Steps

1. 

   Step1:Use 8-inch movable bottom to draw a circle with oil paper and cut it for standb

2. 

   Step2:When the materials are ready, they are all in grams. The yolk and the egg white are separated and free of oil and water

3. 

   Step3:The yolk is completely evenly broke

4. 

   Step4:Add 40 grams of sugar and egg yolk and stir until the sugar is completely melted.

5. 

   Step5:After the egg yolk is completely emulsified, add the salad oil in three times, and mix with a scraper to evenly emulsifie each time

6. 

   Step6:Sift in the low powder cocoa powder and stir well. Stir fr

7. 

   Step7:Mixed cocoa sauc

8. 

   Step8:Add 60 grams of white sugar to the protein in three times to bea

9. 

   Step9:Protein lines are close to dry foaming, with small tips raise

10. 

    Step10:Add the cream three times to the cocoa butter. Roll from bottom to top, do not circle, avoid low powder strengt

11. 

    Step11:Preheat oven after mixin

12. 

    Step12:Pour in the mold, pick up and shake out bubbles with force to avoid honeycomb as much as possible.

13. 

    Step13:The temperature of the middle and lower layers of the oven will be different for 55 minutes according to the setting of the oven at home. Take out immediately after baking to prevent the cake from retracting. Demoulding in one hou

14. 

    Step14:OK. After cooling, it can be refrigerated for 7 days.