Cooking Steps

1. 

   Step1:Add 15 grams of sugar to the yolk. Stir well.

2. 

   Step2:Add corn oil. Stir well.

3. 

   Step3:Add the milk. Stir well.

4. 

   Step4:Add the sifted low flour and cocoa powder and stir until there are no particles. I use the cocoa powder from faverna. This cocoa powder is more absorbent, so I only add 15 grams.

5. 

   Step5:Beat the egg white with the electric beater until it's in the rough state, and then add the sugar three times. Hit wet and dry. Don't overdo it.

6. 

   Step6:Add the beaten protein into the yolk paste three times. Use Qi Feng's method to cut and mix evenly. Be sure to mix well. Otherwise, it will bulge during baking.

7. 

   Step7:Pour all the batter into the gold plate. It can be padded or not. The air bubbles came out. Put it in a pre heated oven. The temperature of fire is 180 ℃. 1416 minutes.

8. 

   Step8:Take it out when it's time. Let it cool naturally before demoulding. If you can't get rid of the mold, use a spatula to gently shovel off the cak

9. 

   Step9:Whisk 200 grams of light cream and 20 grams of white sugar. Beat hard but not too hard. Put it on. Less cream at the end. Fruit can be put on the third. Then roll it up. I refer to the baking test video for the way to roll the cake.

10. 

    Step10:After rolling, put it in the freezer to freeze for about 30 minutes. Then cut off the irregular part at the beginning and the end. Cut into 68 pieces with a serrated knife. Decorate it with black and white chocolate.

11. 

    Step11:Black and white chocolates are each framed in flower bags. Melt in water. Draw the bear's eyes, nose and mouth.

12. 

    Step12:ok。