Cooking Steps

1. 

   Step1:First, pour the milk into a basin with salad oil and sugar. Stir to make it mixed evenly.

2. 

   Step2:Separate the egg white from the yolk. I pour the mixture of oil and milk three times into a bowl filled with yolk.

3. 

   Step3:After mixing evenly, the sifted low gluten powder is added in three times. Stir to make it mixed evenly.

4. 

   Step4:Take out two tablespoons of cake paste. Mix well with one tablespoon of cocoa powder.

5. 

   Step5:Pour in a flower mounting bag and cut a small opening.

6. 

   Step6:Here you can preheat the oven. 175 degrees. Preheat for 10 minutes. Then beat the egg white with sugar three times. The way to send the egg white can be seen in my recipe, cheesecake, which has detailed records. Whisk the egg white until it's buckled down. Mix the beaten egg white with the cake paste irregularly three times.

7. 

   Step7:Put the cake paste in the baking basin and use a scraper to scrape it as flat as possible. Put it 20cm away from the table top and shake out the bubbles inside. Cut a little. Squeeze the chocolate cake paste onto the cake paste. Pull in a straight line.

8. 

   Step8:Find a clean toothpick. Pick out the pattern. Draw the first line in the positive direction. Draw the second line in the opposite direction and so o

9. 

   Step9:Put it in the preheated oven. Heat the middle layer. 150 degrees. Heat it. 170 degrees. Bake for about 25 minutes. How to detect? Did you do well in the exam? Use toothpick. Poke it. If the toothpick is not taken out, there is no cake crumbs. It means it's baked.

10. 

    Step10:When the scale is still warm, the demoulding is put on the baking paper. Put on the blueberry sauce. Roll in with a rolling pin. Set for 10 minutes.