Cooking Steps

1. 

   Step1:Beat egg yolk with sugar until light and bulky.

2. 

   Step2:Add the sugar into the egg white three times and beat until it is dry and foamy. When the eggbeater is lifted, the small tip that can not stand is dry foaming.

3. 

   Step3:Mix the albumen paste and yolk paste in three times. Mix well.

4. 

   Step4:Sift in the low gluten powder and cocoa powder. Quickly mix them evenly.

5. 

   Step5:Pour in the salad oil and mix quickly. The batter becomes moist and glossy

6. 

   Step6:Spread the oil paper on the baking tray. Then pour the cake paste in. Use a scraper to smooth it.

7. 

   Step7:Preheat the oven 180 degrees, and bake for 20 minutes in the middle of the upper and lower heat. After baking, turn the cake upside down on the oiled paper board. Remove the oiled paper and let it dry until it is warm. Melt the chocolate in water. Pour it into the mold and put it into the freezer.

8. 

   Step8:Cut the cake into long strips of equal width. You can also use the mold to press out the shape you like.

9. 

   Step9:Whipped cream and sugar. Send until the lines don't disappear.

10. 

    Step10:Put the whipped cream into the flower mounting bag. Cut a small mouth and squeeze it on a piece of cake. Fold one piece. Squeeze on the cream and then add another piece. Put it in the freezer for 20 minutes and take it out.

11. 

    Step11:Mold the chocolate. Decorate it. It's done