Cooking Steps

1. 

   Step1:Prepare the ingredients of Qifeng cak

2. 

   Step2:Cocoa powder into boiling water and stirring without granule

3. 

   Step3:Beat the milk and corn oil for about three minutes to fully emulsif

4. 

   Step4:Cocoa liquid is poured into milk liquid and mixed with eg

5. 

   Step5:It's time to separate the eggs. Put the egg white in a bowl without water or oil. Mix the yolk and cocoa milk until all the eggs are separated. Cover the egg white with plastic wrap and refrigerate it for future us

6. 

   Step6:Sift in the low flour twice. Draw the zigzag shape of the egg and mix evenly. Do not make circles to stir. Otherwise, the dough will be full of gluten

7. 

   Step7:The mixed yolk paste flows continuously like silk. Cover with plastic wrap and set asid

8. 

   Step8:Start to beat the egg white. Drop three or four drops of lemon juice. I'm used to adding sugar for the first time when the eggbeater is low-speed to fine bubbles. When the eggbeater turns high-speed to have lines, add sugar for the second time. When the eggbeater turns medium speed to have deep lines and resistance, add sugar. Then turn low-speed to nine times to distribute

9. 

   Step9:Turn to nine distribution mode at a low speed. That is to say, the egg beater is in the state of long sharp corner when it is lifted vertically

10. 

    Step10:Use a scraper to pick out one-third of the albumen paste and the yolk paste and mix them evenly by cutting or turning them ove

11. 

    Step11:Pour back the albumen paste and mix it evenl

12. 

    Step12:Pour in the cardioid mold (I only have the silicone cardioid mold

13. 

    Step13:Shake it twice. Put it in the middle and lower layers of the preheated oven. Turn 140 ° 25 minutes to 150 ° 25 minutes for baking

14. 

    Step14:Put the grill upside down as soon as the hot gas comes ou

15. 

    Step15:Wait for the cake to cool down. Start whipping cream. Cream in 5g cocoa powder. 12g sugar powde

16. 

    Step16:Whisk at low speed and put the film on the back cover in the refrigerator for cold storag

17. 

    Step17:The cooled cake is divided into three pieces by the slice

18. 

    Step18:A circle of cream is squeezed around the cake embryo. I use eighteen teeth flower mouth

19. 

    Step19:Cream in the middle. Add strawberrie

20. 

    Step20:Lightly cover the second layer. Cream and spread strawberries like the bottom laye

21. 

    Step21:The top layer is the same as the bottom two. The middle layer is covered with strawberries, forming a heart-shaped pattern

22. 

    Step22:Heart shaped cocoa cake is read