Cooking Steps

1. 

   Step1:Separate the yolk and protein in a clean, water free, oil-free basin.

2. 

   Step2:Squeeze a few drops of lemon juice into the protein. Whisk with egg until it's in a thick bubble state. Add 10g of fine sugar (30g in total). Continue to whisk.

3. 

   Step3:Whisk the protein to the bubble state and add 10g sugar. Continue to whisk.

4. 

   Step4:Whisk the protein to the textured state and add 10g sugar. Continue to whisk.

5. 

   Step5:Until the egg is lifted and has a strong upright sharp angle. Refrigerate the whipped cream.

6. 

   Step6:Add 20g of sugar to the yolk. Whisk until the sugar melts. The yolk becomes lighter.

7. 

   Step7:Add salad oil while stirring. Mix thoroughly and evenly.

8. 

   Step8:Add milk while stirring. Stir thoroughly and evenly.

9. 

   Step9:Sift the egg yolk paste into low powder. Stir evenly until it is smooth and fine without dry powder particles.

10. 

    Step10:Take out the protein cream from the cold storage. Take half of the protein cream and add it into the yolk paste basin. Quickly mix it from bottom to top.

11. 

    Step11:Pour the yolk batter into the remaining albumen cream bowl. Mix quickly from bottom to top.

12. 

    Step12:Divide the batter into two parts. Take one part and sift it into cocoa powder. Mix quickly from bottom to top.

13. 

    Step13:Take a 6-inch flexible bottom circular mold, scoop a tablespoon of yolk paste into the center of the mold, and then scoop a tablespoon of cocoa paste into the center of the mold.

14. 

    Step14:And so on. Pour all batter into the mold. Knock a few times on the table. There's a bubble. Put into the preheated oven. Lay down the layer. 160 ° c.50 minutes. (the tempers of the oven are different. The time and temperature depend on the actual situation of the oven

15. 

    Step15:Turn it upside down and cool it immediately after it's out of the oven.

16. 

    Step16:Demoulding.

17. 

    Step17:Cut with a serrated knife. Enjoy it beautifully