Cooking Steps

1. 

   Step1:1. Pad the side and bottom of the mold with oil paper.

2. 

   Step2:2. Put the protein and yolk of three eggs into two clean basins without oil and water.

3. 

   Step3:3., beat egg white with an electric egg whisk. Add the 1/3 sugar. Continue beating until the foam disappears and the protein is smooth. Then add the 1/3 fine sugar. Until the texture appears, and keep it away, add the remaining fine sugar. Continue to fight until the egg beater appears small sharp angle.

4. 

   Step4:4. Add the yolk. Continue to beat. When the egg liquid dropped by lifting the beater remains unchanged, the beating is completed.

5. 

   Step5:5. When the egg liquid dropped by lifting the beater remains unchanged, the beater is finished.

6. 

   Step6:6. Heat milk and butter in hot water until they are liquid.

7. 

   Step7:7. Sift the cocoa powder into the butter solution twice. Stir evenly and reserve.

8. 

   Step8:8. Sift the low gluten flour into the egg mixture.

9. 

   Step9:9. Mix evenly from bottom to top until no dry powder can be seen.

10. 

    Step10:10. Sprinkle the cocoa liquid evenly into the batter and mix evenly.

11. 

    Step11:11. pour the batter into the mould, shake it for 34 times, and bubble will appear. Put in the lower layer of the oven which is preheated to 170 degrees. Bake for about 35 minutes. Insert the toothpick and bring out the batter without batter.

12. 

    Step12:12. After taking it out of the oven, shake it first, shake out the hot air inside, buckle it upside down, and take off the mould and tear off the baking paper around to cool it.

13. 

    Step13:13. It can be eaten directly after cooling. It can also be used to make cream cake, Mausoleum cake, etc.

14. 

    Step14:14. Cut the cake into three pieces. Why sponge cake is always used? Because the structure of sponge is more load-bearing than Qifeng. When encountering a lot of thick cream or a lot of fruit pressure, Qifeng may collapse.

15. 

    Step15:15.4 big strawberries are cut into small pieces. Use kitchen paper to absorb water for standby.

16. 

    Step16:16. Add sugar to the cream. Sift in cocoa powder. Whisk quickly and evenly. You don't need to use the egg beater. You can use the single pump directly, because there is a little more powder. The electric egg beater is not easy to master. You can use the single pump to clearly know the degree of the egg beater. When the egg beater reaches 80%, you can lift the sharp hook. Put it into the decoration bag for standby.

17. 

    Step17:17. Put a piece of oil paper on the inside of mousse circl

18. 

    Step18:

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    Step19:

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    Step20:

21. 

    Step21: