Cooking Steps

1. 

   Step1:The yolk is separated from the protein in two pots.

2. 

   Step2:Milk, corn oil and rum are mixed in a pot.

3. 

   Step3:Add sifted Monascus, cocoa and low gluten flour.

4. 

   Step4:Mix well and then add egg yolks one by one. Mix well. Don't stir too much to prevent the paste from getting cramped.

5. 

   Step5:Beat the egg white with a beater at a high speed until it bubbles. Add 1 / 3 sugar.

6. 

   Step6:See the bubbles of the protein cream gradually become delicate. Add 1 / 2 of the remaining fine sugar. Adjust to medium speed and continue to beat.

7. 

   Step7:Slow down. Add sugar and cornmeal together for the last time. Straighten smooth and delicate neutral foaming (almost close to dry foaming

8. 

   Step8:Ready to combine. Now preheat the oven 170 degrees.

9. 

   Step9:Add 1 / 3 egg white cream to the yolk paste. Mix gently.

10. 

    Step10:Add all the remaining protein cream. Stir gently until it is even.

11. 

    Step11:Pour in the 8-inch paper laying round mold and tap it to make bubble

12. 

    Step12:Bake at 170 ℃ for 5055 minutes. (please adjust the temperature deviation of each oven by yourself) you should know whether the cake is ripe or not. Insert and take out the cake with a bamboo stick without any wet sticky matter.

13. 

    Step13:Take out the baked cake. Turn it upside down. Let it cool.

14. 

    Step14:Prepare cream of cheese. Cream with sugar.

15. 

    Step15:Cream cheese. Beat butter and condensed milk straight and smooth. Add whipped cream and mix well.

16. 

    Step16:The cake is divided into three pieces.

17. 

    Step17:The combination of buttercream and buttercream is decorated in the way you like.