Cooking Steps

1. 

   Step1:Three eggs are separated in a stainless steel basin without oil and water by the method of inverted shel

2. 

   Step2:Add 10 grams of sugar to the egg and beat it with the cross method. Add 25 grams of corn oil and mix well. Add 30 grams of milk and mix well

3. 

   Step3:Sift in 50g of low sifted flour. Mix up and dow

4. 

   Step4:Sift in 15g cocoa powder and mix it up and down evenly. Put the batter aside and let it stand stil

5. 

   Step5:Squeeze in a few drops of lemon juice and beat the egg whit

6. 

   Step6:Beat the egg white until thick and add 10g suga

7. 

   Step7:Beat until delicate, add 10g sugar and continue to beat egg white at medium spee

8. 

   Step8:Beat the egg white until the lines appear and add the last 10 grams of suga

9. 

   Step9:Beat until there is a small sharp corner. Pour in the yolk paste one thir

10. 

    Step10:Then pour the batter into the remaining two-thirds of the egg white and mix wel

11. 

    Step11:Pour batter into a 6-inch mold. Shake twice to make bubbles. Put it in the oven for 150 ° 45 minutes

12. 

    Step12:Bake the mould and knock it gently to prevent it from retracting. Buckle it on the grid immediately. It's cool for 2 hours and completely demoulded

13. 

    Step13:Soak and wash the cherry. Break it into two parts and remove the core. Put it in the milk pot and add some water and sugar to make it transparent

14. 

    Step14:Three pieces of cak

15. 

    Step15:Brush each cake with a layer of homemade cherry win

16. 

    Step16:Put on the cream. Put the cherries on the cream

17. 

    Step17:Cream the whole cake with a cream scraper and a flower mounting table. It's not smooth

18. 

    Step18:Use the mounting mouth to squeeze out 9 flowers. No black cherry. Put 9 cherries. Squeeze 6 flowers inside and put 6 blueberries. Use the scraper to scrape the black chocolate chips around with the spoon back

19. 

    Step19:Bitterness, sweetness and mellowness of cherry wine. Deliciou