Cooking Steps

1. 

   Step1:Separation of egg white and yolk. Make sure there is no oil or water in the egg basin. Add sugar powder. Beat with hand beater until white.

2. 

   Step2:Cocoa powder with hot water. Stir until it is granulated. Don't be too hot. Otherwise, the yolk will be scalded

3. 

   Step3:Add corn oil to the yolk. Stir well.

4. 

   Step4:Pour the cocoa liquid into the yolk liquid. Stir well.

5. 

   Step5:Sift in the low gluten flour. Mix gently with the hand beater until there are no particles. (action should be light. Don't over stir. Avoid cramping.)

6. 

   Step6:No particles.

7. 

   Step7:Beat the protein. Add the sugar powder three times. Add the 1/3 sugar powder to the rough bubble. Add the 1/3 sugar powder when the foams are fine. Add the last 1/3 sugar powder when the texture appears. Send to the egg beating head. There are erect sharp corners. Reverse eggs. The protein will not fall.

8. 

   Step8:Take 1 / 3 of the protein cream and cut into the cocoa paste and mix well. Then cut and mix the remaining protein cream and cocoa paste.

9. 

   Step9:Do not stir in circles. Avoid defoaming. Pour into the mold. Shake out big bubbles. 170 ℃ lower layer. Bake for about 3540 minutes. (the temperature is adjusted according to your own oven.)

10. 

    Step10:After baking, take out the buckles and cool them immediately.

11. 

    Step11:Cool the cake and release it. Make two pieces of cake. If you want to look beautiful, cut a circle around the cake.

12. 

    Step12:The gelatine is soft in ice water.

13. 

    Step13:Chocolate with milk. Heat in hot water until chocolate melts.

14. 

    Step14:The water temperature should not be too high. Stir and melt.

15. 

    Step15:Drain the gelatine. Put it in chocolate. Melt the gelatine with extra heat. Melt the gilding tablets completely. Keep cool for later use.

16. 

    Step16:Cream until lines appear.

17. 

    Step17:Mix the chocolate and cream well. Cool the chocolate, or it will melt the whipped cream.

18. 

    Step18:Take a piece of cake and put it in the middle of the mold.

19. 

    Step19:Pour in 1 / 2 chocolate mousse. Put on the cake. Pour in the remaining chocolate mousse.

20. 

    Step20:Shake. Smooth the surface of mousse. Put it in the refrigerator for at least 6 hours.

21. 

    Step21:Cover the mold with a hot towel. It can be easily demoulded.

22. 

    Step22:Beat some cream. Decorate with flowers.

23. 

    Step23:You can also sift cocoa or sugar directly. Use the moistureproof one. It's OK to eat the ordinary one right away Decoration has always been my har