Cooking Steps

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   Step1:Chocolate Qifeng cake 1. First weigh all ingredients 2. Mix low gluten flour and baking powde

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   Step2:Process the egg 1. prepare two empty bowls without oil and water 2. separate the yolk from the egg whit

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   Step3:The yolk part (first, the yolk is not easy to defoaming) 1. Pour the sugar into the yolk. Start the beater and beat until the volume expands and turns white. 2. Add the milk. Continue beating until it thickens. 3. Add corn oil. Continue beating until thickened. I need more oil. Easy to separate oil and water. 4. Sift in low gluten flour and chocolate powder. Stir evenly and reserve.

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   Step4:The protein part (in three times) 1. Start the egg beater and beat until the fish eye blebs appear. Add the first sugar. 2. Beat until smooth and add the second sugar. 3. Beat and add the third sugar. Hit until there is a small peak.

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   Step5:Egg white (as shown in the picture). It's very important not to overkill.

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   Step6:Mix the beaten egg white with the yolk batter. Mixing can be divided into two times, but the action must be fast. Because protein is easy to defoamer. Finally, pour Qifeng paste into 8-inch film. Put in the preheated oven (the oven can be preheated after the egg yolk paste is made). Heat up and down for 180 minutes and bake for 60 minutes.

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   Step7:The baked Qifeng cake is turned upside down and cooled thoroughly before demoulding. Cut off the excess around. Then divide it into two pieces from the middle. Then cut off four circles with a 6-inch film tool.

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   Step8:Ocean Part 1. First put the Justin into the cold water and soak it in soft water. 2. Heat sprite with hot water. Mix with Justin. 3. Pour in the blue orange liqueur. Put it in the refrigerator and refrigerate it.

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   Step9:Decoration part 1. Melt the dove white chocolate in water. Pour it into the squeezing bag. Then squeeze into the mold and put it into the refrigerator for freezing. 2. Make the bottom of the cake. The digestive biscuits are crushed. 3. Heat the butter in water to blend with some biscuits. Mix well. 8 inch cake mold. Spread the digestive biscuit on the mold. Compaction. Put it in the fridge. 4. The other 3 / 1 digestive biscuits are reserved for decoration.

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    Step10:Made by mousse 1. Cold water soak and heat the custard. 2. Heat chocolate milk in water. Mix with Justin. 3. Add the cream to the sugar and beat. The flowing hair is OK. Don't beat too much. 4. Set thre

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