Cooking Steps

1. 

   Step1:First, make watermelon pulp. Separate egg yolk and protein. Mix the yolk with sugar and set aside.

2. 

   Step2:Add a few drops of lemon juice to the protein, then add sugar three times to beat until stiff. Then refrigerate.

3. 

   Step3:Add milk, salt and oil to the yolk successively. Mix them evenly and then add the next item.

4. 

   Step4:Sift in the low flour and mix well with the Z-shaped metho

5. 

   Step5:Sift in the red koji powder again. Mix well with the Z-shaped metho

6. 

   Step6:Preheat the oven to 130 degrees. Prepare a 6-inch movable bottom mold. Put oil paper on the bottom. The round oilpaper is cut according to the chassis.

7. 

   Step7:Take out the protein. Take a third of the egg yolk paste and cut it.

8. 

   Step8:Then pour back the remaining protein cream and cut it.

9. 

   Step9:Pour in the mold. Shake out the big bubbles and put them in the middle and lower layers of the oven for 130 ° 20 minutes. Turn them back for 150 ° 20-30 minutes (depending on your own oven temper

10. 

    Step10:Take it out of the oven and shake out the hot air. Turn it upside down to cool it. Then tear off the oiled paper on the holding mold. Put it aside for future use.

11. 

    Step11:I don't have a small baking tray at home, so I made one with tin paper. Then put it in a large baking tray. It is convenient to shake the cake paste and put it when baking.

12. 

    Step12:I started to make watermelon peel. I just made a piece of Matcha Qifeng cake. The procedure is the same as above. Only the protein needs to be sent wet. Then mix a small part of the cake paste with tea powder to make it dark green. Put in the flower mounting bag and press the watermelon pattern onto the baking tray. Bake for 2 minutes at 170 ℃ in the middle layer. The surface will solidify.

13. 

    Step13:Mix the rest of the cake paste with tea powder to make it light green. Pour in the baking tray with watermelon pattern. Pour it out of the blank. Then shake the baking pan left and right to make the cake paste evenly distributed. Then 170 degrees middle 12-15 minutes.

14. 

    Step14:Whipped cream with sugar. Divide the watermelon flesh into three pieces evenly. Smear cream in the middle. Then cut the watermelon skin according to the height of the watermelon flesh with cream sandwich. Spread cream around the watermelon pulp. Make it as thick as possible. Then cover the watermelon skin. Fix with ribbon, refrigerate and shape.

15. 

    Step15:Take it out in 1 hour. Decorate it with chocolate sauce to make watermelon seeds. Just remove the ribbon.