Cooking Steps

1. 

   Step1:A large collection of required ingredient

2. 

   Step2:Add 20 grams of hot water to cocoa powder. Mix well to make cocoa butter (the cocoa butter mixed with hot water is very thick. It is not easy to defoamer

3. 

   Step3:Separate the albumen yolk. (the albumen basin shall be free of water and oil). Add sugar, milk and corn oil into the yolk and stir evenly until no oil flowers can be seen. Fully emulsify (this process takes about 2 minutes

4. 

   Step4:Sift in the flour with low gluten. Use the hand beater to make a zigzag whipping. At the same time, turn the basin. Beat and turn until you can't see the flour particles (do not rotate and stir, so as to avoid cramping

5. 

   Step5:Add the protein into the lemon juice. Mix it with the electric eggbeater at a medium speed. Add the sugar in three times. Add the time of fish eye blister, delicate time and striated time respectively. Stir until it is dry foaming. Lift the eggbeater to have the upright small sharp corner (110 degree preheating oven)

6. 

   Step6:Take one third of the egg white cream and add it to the yolk paste. Mix well with the method of turning and cutting. Then pour the batter into the egg white cream basin. Mix evenly with the same method (it is not allowed to turn and stir to avoid defoaming)

7. 

   Step7:Divide a small part of the cake batter into cocoa butter. Mix well. Use two spoons. First put a spoonful of the original batter into the mold. Then put a spoonful of the colored batter on the original batter. Alternately pour the whole batter (the spoon I used to hold the gruel. The batter poured in each time is more thin and less dense)

8. 

   Step8:Shake the mould on the table for several times. Shake out big bubbles. Use chopsticks on the paste surface. Draw patterns from the outside to the inside

9. 

   Step9:Put in the preheated oven. Heat the upper and lower layers for 110 ° 50 minutes. Turn the upper and lower layers for 125 ° 20 minutes or so (this is my oven temperature. For reference only). When the cake is mature, it will slowly fall back. When the time is up, it can be put out of the oven (do not open the oven door during the baking process, so as not to cause the cake to collapse)

10. 

    Step10:Shake the mold after the cake is out of the oven. Shake out the hot air and turn it upside down to cool it. Demould it after it is cool

11. 

    Step11:The finished product is beautiful without collapse or crac

12. 

    Step12:Is the tangent more beautiful