Cooking Steps

1. 

   Step1:First, weigh and prepare the material. Separate the albumen and egg white. Put them in two oil-free and water-free basins respectively. Open the cocoa powder with hot wate

2. 

   Step2:Milk A kind of Corn oil A kind of Mix and stir 20g soft white suga

3. 

   Step3:Stir until it looks a little thick on the pictur

4. 

   Step4:Sift in low gluten flour and mix wel

5. 

   Step5:Add egg yolk and stir wel

6. 

   Step6:Drop a few drops of lemon juice into the egg white and beat until it is stiff and foamy. First, take one third of the beat egg white and add it into the mayonnaise. Mix / cut the mayonnaise evenly, then pour the mayonnaise into the egg white, mix / cut the mayonnaise evenly, and finally pour the cocoa butter for a while

7. 

   Step7:Put oil paper on the baking tray. Preheat the upper and lower tubes of the oven 185 degrees in advance. Bake for 35 minutes. Turn them upside down and let them cool on the net

8. 

   Step8:Whipping cream (don't forget to put sugar) first, put on a layer of cut mango and then a layer of thick cream. (I roll it with plastic wrap) put it in the refrigerator for more than two hours. Take it out, cut it out and put it on the plate