Cooking Steps

1. 

   Step1:First, separate the egg yolk. Add 13 grams of sugar to the yolk. Break it up gently with an egg beater. Add 24 grams of salad oil and 24 grams of fresh milk. Mix well. Emulsify for about five minutes. Then sift in the low flour. Mix well.

2. 

   Step2:Use the beater to add 36 grams of sugar into the egg whites in three times until they are dry and foamed (when lifting the beater, the egg whites can pull out a short upright sharp corner). Don't know the status of the students. Teach you a move. From the beginning to the end is about 7 minutes.

3. 

   Step3:Add 1 / 3 protein into the egg yolk paste. Stir up and down gently with a rubber scraper (do not circle).

4. 

   Step4:Then pour all the yolk paste into the albumen basin. Stir up and down evenly. The oven is now 140 degrees warm.

5. 

   Step5:Pour in the 6-inch mold. Knock twice on the table. Shake out the internal bubbles.

6. 

   Step6:Put it in the preheated oven. 140 degrees. Bake in the middle for 50 minutes. In your spare time, you can scrape chocolate into chocolate chips; wash cherries. Leave about ten decorations. Remove the rest. Put 50g water in the pot and heat it to 50g sugar to melt. Then heat cherries slightly and turn off the heat. The sugar coated cherries are OK.

7. 

   Step7:Take the baked cake out of the oven. Immediately pour it on the cooling rack.

8. 

   Step8:Whisk 250 ml of cream. Beat until full.

9. 

   Step9:Cut the middle part of the cake. Put cream on half of the cake. Add the cooled sugar cherries in the middle. Cover the other half. Continue to apply cream. Cover evenly. Sprinkle with chocolate chips. Finish with milking oil.