Cooking Steps

1. 

   Step1:Prepare the ingredients. Separate the egg yolk and protein in two containers. The protein basin is free of oil and wate

2. 

   Step2:Put 35g corn oil in the egg yolk and sti

3. 

   Step3:Add milk and sti

4. 

   Step4:Sift in low gluten flour. Stir, cut and mix to avoid glute

5. 

   Step5:Add white sugar to the egg white in three times. Add a little lemon juice. It's easier to beat. Beat until it's hard to foam. The eggbeater lifts. It's inverted triangle. The triangle doesn't hook

6. 

   Step6:Take one third of the protein and cut it into the egg yolk paste. Cut and mix to avoid defoaming. Then pour it into the remaining protein and cut and mix it. Fully cut and mix it evenly and then pour it into the live demoulding of about 6 inches. I use a large amount of high mold. The filling is about 8 minutes full. The Qifeng cake will grow high when it is baked. So don't overfill it. Shake the mold several times to eliminate the bubbles

7. 

   Step7:Bake at 130 ℃ for 50 minutes. Remove it and turn it upside down to let the hot air shake out. Turn it back on the baking net and cool it thoroughly before demoulding

8. 

   Step8:Remove the plate at the bottom of the mold. Cut it evenly with a knif

9. 

   Step9:Chocolate melts in wate

10. 

    Step10:Slowly pour the chocolate sauce into the middle of the cake. Use the spoon to move it to both sides. Let the chocolate liquid flow down the edge slowly

11. 

    Step11:Freeze in the refrigerator, let the chocolate solidify, then decorate and sprinkle with sugar powde