Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add milk, corn oil and sugar into the yolk and mix well.

2. 

   Step2:Sift in the low gluten flour. Stir in the zigzag shape to make the batter.

3. 

   Step3:Add sugar in the egg white three times until it has a small hook.

4. 

   Step4:Take a third of the beaten egg white and mix it in the yolk paste. Then pour the yolk paste back into the egg white and mix well.

5. 

   Step5:Pour in the six inch Qifeng mould to shake out the bubbles. Preheat the oven 150 degrees. Bake for 50 minutes.

6. 

   Step6:Cream cheese is softened and stirred smoothly. Put the gelatine tablet into the microwave oven and make it into liquid for 30 seconds.

7. 

   Step7:Pour the gelatinized liquid into the cream cheese and stir well.

8. 

   Step8:Beat the cream until it is six times distributed, i.e. in the flowing state with lines.

9. 

   Step9:Pour the cream into the cream cheese and stir. Add the strawberry cubes and stir well.

10. 

    Step10:When the cake is baked, turn it upside down and let it cool. Demould it. Cut evenly into three pieces.

11. 

    Step11:Find a bowl of the same diameter as the cake. Put a piece of cake on the bottom. Add strawberry cheese. Spread another piece of cake. Add another layer of strawberry cheese to the cake.

12. 

    Step12:The bottom of Qifeng cake is also used as the base of cheese cake. It is slightly compacted. Seal with tin paper and refrigerate for 4 hours.

13. 

    Step13:Cool the cake and tap it to release. Put it on the cold rack for standby.

14. 

    Step14:Heat the cream in a saucepan until it bubbles.

15. 

    Step15:Pour in the dark chocolate and stir until the chocolate melts. Add honey and stir well.

16. 

    Step16:Pour the prepared Chocolate Ganache on the surface of the cake quickly. Let every corner flow. Then put it in the refrigerator for refrigeration. After the cake is refrigerated, remove the excess chocolate. Then decorate it with coconut and star candy.