Cooking Steps

1. 

   Step1:Beat the softened butter with the electric egg whisk, whet cream. Add the granulated sugar and continue beating.

2. 

   Step2:Beat until the color is white and fluffy. Add egg yolk in several times. Mix thoroughly each time and add another time.

3. 

   Step3:Add low gluten flour twice.

4. 

   Step4:Cut and mix evenly with a rubber scraper

5. 

   Step5:Use the electric egg beater to make coarse bubbles of protein. Add lemon juice and sugar twice to make a straight point protein cream.

6. 

   Step6:Take 1 / 3 of the protein cream and mix it into the yolk paste. Turn it over with a scraper and mix evenly.

7. 

   Step7:Then pour the remaining protein cream into the yolk paste. Cut and mix well.

8. 

   Step8:Take half of the batter and put it into another clean basin. Sift cocoa powder into one of the batters to make chocolate batter.

9. 

   Step9:Put the original batter and chocolate batter into the baking mold alternately.

10. 

    Step10:Use a scraper or spoon to scoop up the batter from the bottom to draw a circle, so that the batter presents a staggered black-and-white pattern. Then use a scraper to scrape the batter toward both ends, so that the middle part is sunken (this operation can make the middle of the cake bulge after baking. There are natural cracks).

11. 

    Step11:Put the baking mold in the oven that is pre-set to 160 degrees (I use the 2701 oven of couss to heat up 170 degrees and heat down 160 degrees). Bake for 60 minutes.

12. 

    Step12:Insert a bamboo stick into the center of the cake. If it's not wet and sticky, it can be baked. After it's baked, pour out the cake and let it cool.