Cooking Steps

1. 

   Step1:Heat the coffee to warm. Add oil and mix. It will thicken after mixing.

2. 

   Step2:Add egg yolk. Beat and mix.

3. 

   Step3:Sift in the flour.

4. 

   Step4:Stir until the flour has no dry powder. The coffee yolk paste is finished.

5. 

   Step5:There is no water on the plate. Drop in lemon juice or vinegar. Add a little salt. Start to beat. Beat until there is a thick bubble, add half sugar. Beat until there are obvious lines, add the remaining sugar. Finally, tick to the status in the figure.

6. 

   Step6:Spoon part of the cream into the coffee batter. Preheat the oven at the same time.

7. 

   Step7:The last step is to mix it up.

8. 

   Step8:Return the previous step to the albumen cream, copy the bottom and stir. Do not circle to avoid defoaming.

9. 

   Step9:The final shape of the cake paste. There are visible lines (that is, the hook

10. 

    Step10:Mount the mold.

11. 

    Step11:Shake a few times to produce bubbles and flatten the surface. Bake at 145 ℃ for 50 minutes.

12. 

    Step12:Crack (I don't mind if you are looking for perfect temperature.

13. 

    Step13:It vibrates like a bubble to force the hot gas out. Turn it upside down to cool it. See how it doesn't retrac

14. 

    Step14:Last time I taught you how to demould by hand. Wear gloves. Pull a small seam along the edge with a small force. It's about a third of the depth.

15. 

    Step15:Shake off the mold after pulling one circle. Open the plate for the second time. Follow the first trace and pull another third.

16. 

    Step16:Because it's the bottom mold. So after the second wrench, push the hand up at the bottom of the mold. The lowest third will also be separated.

17. 

    Step17:Start pulling the bottom. The same way. First pull a small mark. After an earthquake, continue to pull. Pay attention to pull it around. If you pull it from left to right in one place, the cake is easy to crack.

18. 

    Step18:Dangdang is coming out.

19. 

    Step19:Attach a finished product drawing