Cooking Steps

1. 

   Step1:45g butter a, 70g dark chocolate B, 4 yolks, 30g sugar powder C, 75g low gluten flour, 15g cocoa powder D, 4 protein, 60g sugar powder e, 100g fresh milk oil, 150g strawberry, proper amount of sugar powde

2. 

   Step2:Brush the melted butter (out of component) on the mould and refrigerate it until it solidifies. Reserve

3. 

   Step3:Mix low powder with cocoa powder and sift. Set aside

4. 

   Step4:Put butter and dark chocolate in the same bowl, heat them up in water, stir until they are completely dissolved and in a uniform liquid state. Take them out and cool them to about 40 degrees for use

5. 

   Step5:Add 30g sugar powder to 4 yolks

6. 

   Step6:Whisk the egg beater at low speed until it turns slightly white

7. 

   Step7:Pour the chocolate solution into the yolk bowl. Beat well

8. 

   Step8:Add sifted low flour and cocoa powder. Mix well with a rubber scraper

9. 

   Step9:Take another basin. Add 4 proteins into 60 g Sugar in three times and beat to nine times for distribution

10. 

    Step10:Take a third of the whipped protein and add it to the chocolate batter

11. 

    Step11:Mix evenly

12. 

    Step12:Add the rest of the protein

13. 

    Step13:Use the method of turning from bottom to top. Mix quickly

14. 

    Step14:Pour the batter into the mold. Flatten the surface. Shake out the big bubbles. Preheat the oven. Heat up and down. 180 degrees. Middle layer. Bake for about 20 minutes

15. 

    Step15:Put it back on the plate after it is put out of the oven, cool it to cool

16. 

    Step16:When the cake is cool, remove the strawberries from the bottom, clean them, and split them into two parts

17. 

    Step17:Whipped cream to clear lines

18. 

    Step18:Put in a mounting bag with a medium-sized eight tooth flower mouth

19. 

    Step19:Squeeze the cream evenly on one side of the cake

20. 

    Step20:And garnish the strawberries in the middle

21. 

    Step21:Finally, sift a small amount of sugar powder to decorate.