Cooking Steps

1. 

   Step1:Separate three yolks. Add 30g of vegetable oil. Store summer protein in refrigerator for cold storage. After emulsification, add 35g of milk for mixing. Add 10g of sugar powder, 5g of red koji powder and 2G of cocoa powder. Only add red koji. Sift 45g of low powder for mixing. Do not over mix to avoid low gluten.

2. 

   Step2:The frozen protein will be more stable after being sent. Add a few drops of lemon juice or white vinegar; add 30g of sugar powder in three times. The eggbeater will make big fish eye bubbles at a low speed. Add 10g of sugar powder; see the delicate small bubbles after being sent at a high speed, and then add 10g of sugar powder; continue to beat until the lines appear and add the remaining sugar powder. Note - the protein basin must be used in the state of no oil, no water and dry. Otherwise, it is easy to cause no foaming, still soft for a long time or even fail to pass.

3. 

   Step3:Beat until dry foaming. Figure 1 is like this. The sharp corner of the egg grip is not bent. Be careful not to overkill it. Wet pass - soft droop with sharp corners. Can stay on the egg for a long time. Neutral - between dry and wet.

4. 

   Step4:Take one third of the protein cream and add it to the yolk paste. Mix well.

5. 

   Step5:Pour the yolk directly into the remaining protein cream. Mix evenly. Pay attention to the technique. Move quickly to avoid defoaming.

6. 

   Step6:Slowly pour in the mold (6 inches) at a height of 15cm. At this time, many big bubbles have broken.

7. 

   Step7:Shake on the table. Shake the bubbles out.

8. 

   Step8:Oven 170 °. 30 minutes. Cover with tin paper for coloring. You can make a hat like this. The cake will not stick to the tin paper if it expands.

9. 

   Step9:I'm not sure if there are any cooked toothpicks to try. It's good if there's no batter to bring out.

10. 

    Step10:Turn it upside down, cool it and cut into 3 pieces for standby. This cube can be cut into four pieces. I only use three pieces.

11. 

    Step11:Whipped cream with sugar powder. Beat until about 7 minutes. Lines appear. It has slight fluidity.

12. 

    Step12:Take a piece of cake embryo. Spread a layer of cream. Add the favorite fruit. Don't put it in the middle. It will be more convenient to cut when the time comes. Spread another layer of cream on the mango. Cover the cake embryo. Press gently. Repeat.

13. 

    Step13:Decorate. Sprinkle some sugar powder. Finish