Cooking Steps

1. 

   Step1:The material in the bread is kneaded evenly and fermented to twice the size.

2. 

   Step2:Take out the fermented dough and exhaust it. Divide it into one big one and two small ones. Add the small one into cocoa powder and knead it evenly.

3. 

   Step3:Roll the cocoa dough and common dough into the same size with a rolling pin. Roll them up and put them into the mold.

4. 

   Step4:Sit in warm water at the bottom of the baking tray. Put the dough into the oven and ferment twice to twice the size. About 40 minutes.

5. 

   Step5:Prepare the cake section when the second fermentation of the dough is about to be completed. Separate the yolk and egg white. Beat the yolk and add milk and salad oil. Mix well.

6. 

   Step6:Sift the low gluten flour and cocoa powder. Mix well with the yolk paste.

7. 

   Step7:Drop a few drops of vinegar into the protein. Add sugar to make it dry and foamy.

8. 

   Step8:The yolk paste and protein are mixed evenly in several times. Preheat the oven for five minutes at 160 ℃. Pour the cake batter into the mould. Bake the middle and lower layers for 25 minutes.

9. 

   Step9:Take out a knife (about seven or eight minutes) after the surface is skinned. Cool and demould after baking.