Cooking Steps

1. 

   Step1:Make cacao Qifeng (5 eggs (egg yolk separated); sugar 110g, water 80ml, sunflower seed oil (or other tasteless salad oil 70g, low powder 60g, cacao powder 30g, lemon juice 1 teaspoon) egg yolk, oil and water together with low speed beat to coarse bubble, sift in low powder cacao powder and 20G sugar. Cut and mix evenly; protein beat to coarse bubble. Add 90g sugar and lemon juice at a time. Beat to hard bubble; 3 points 1 protein add egg In the Yellow paste, then pour back the protein, cut and mix evenly; pour into the baking mold, shake twice gently; preheat the oven at 165 ° C and 150 ° C for 4550 minutes; after the cake is cool, remove the mold. Cut the surrounding area properly. Slice into 2 pieces of 1 cm thick cake blanks.

2. 

   Step2:Mousse filling (milk 100g, dark chocolate 100g, fish jelly 10g, sugar 30g, fresh milk Oil 250ml, lemon juice 1 teaspoon) - fish jelly is mixed into cold milk and mixed properly. Add lemon juice (to remove the fishy smell of fish jelly). Stir evenly in hot water until there is no obvious particle. Beat the fresh milk oil to 67. That is, the thick paste can flow. Melt the dark chocolate in hot water. Quickly add the fish jelly milk into the whipped milk oil, While pouring, stir quickly; then pour the melted chocolate and mix well to make mousse filling; put a layer of cake in the cake mold (in mousse circle), then pour mousse filling, and then add a layer of cake, then pour mousse filling into the cake mold, after the surface is troweled, refrigerate overnight. Finally, sprinkle the cocoa powder and simply decorate i