Cooking Steps

1. 

   Step1:Separate the egg white and yolk in two oil-free basins.

2. 

   Step2:Mix 5g corn starch, 50g cake powder and 5g cocoa powder evenly for standby.

3. 

   Step3:Add 50 grams of milk, corn oil and sugar into the yolk and stir until it is completely fused.

4. 

   Step4:Take half of the yolk liquid and add the remaining 5g corn starch and 50g cake powder. Stir in zigzag shape to form a pastry without particles.

5. 

   Step5:The other half of the egg yolk is mixed with cocoa flour and mixed into a batter.

6. 

   Step6:Add 50 grams of sugar into the protein three times. Beat until you can pull out the upright sharp angle.

7. 

   Step7:Divide the beaten protein into two parts. Mix them with cocoa paste and white paste quickly and evenly. When mixing, you can turn the basin while turning it. This can be faster and prevent defoaming.

8. 

   Step8:Now pour a tablespoon of batter in the center of the mold.

9. 

   Step9:Pour in another tablespoon of cocoa batter. Continue to add the batter in sequence.

10. 

    Step10:Every time you add batter, the lower layer of batter will spread out automatically, as shown in the picture.

11. 

    Step11:Put a spoonful of cocoa batter in the middle. Be careful every time you add batter. Otherwise, it's easy to smudge the batter nearby.

12. 

    Step12:When finished, use toothpicks to draw patterns from the middle outwards.

13. 

    Step13:Oven 150 ℃ for 40 minutes. Adjust to 180 ℃ for 40 minutes. The temperature of each oven is different. The temperature of my oven is low. Set the temperature and time according to your oven. The temperature should be low at the beginning to prevent the surface from cracking and affecting the appearance.