Cooking Steps

1. 

   Step1:Chocolate sponge cake making - 1. Preheat the oven to 210 ℃. 2. Mix the egg yolk, whole egg and sugar a; at the same time, whisk the protein and sugar B to a firm protein cream. Then mix the protein cream into the egg yolk / whole egg twice. Add the sifted flour and cocoa powder. Mix gently with a rubber scraper (until no powder particles are visible). 3. Bake at 210 ℃ for about 7 minutes. After cooling down, immediately use or seal it in a fresh-keeping bag for freezing.

2. 

   Step2:Chocolate cream production - 1. Boil the milk. Pour into the chocolate. Let stand for 23 minutes. Stir until smooth. 2. Add cool liquid cream. Use a hand-held homogenizer (bamix ®) to fully emulsify until smooth and smooth. Refrigerate overnight.

3. 

   Step3:Cherry filling Production-1. Defrost the frozen cherry, mix with sugar, and let stand for 1 hour. 2. Heat the thawed Cherry / sugar in a saucepan and keep boiling for 20 minutes. 3. Mix well with cherry wine after rapid cooling. Refrigerate for 24 hours. Set aside.

4. 

   Step4:Vanilla cilantro cream making - 1. Add vanilla seeds and sugar into milk. Boil. 2. Remove from the heat. Add in the gilding liquid and mix well. Then add the macaboni cheese and stir evenly. Finally add the refrigerated liquid cream. Stir with the hand-held homogenizer (bamix ®). 3. Refrigerate and allow to stand for at least 12 hours. Use immediately.