Cooking Steps

1. 

   Step1:Separate the yolks from the whites. Add 5 drops of lemon juice and a little salt (less than 1G of salt) to the egg white. Add 5g of corn starch. Set aside.

2. 

   Step2:Beat the yolk until it's fluffy. Add 60g corn oil. Beat evenly. Can't understand the oil star. Add 70g milk. Stir well. Sift 82G of low powder, cut and mix evenly until there is no granule.

3. 

   Step3:Beat the egg white with an electric beater until it is thick. Add the first sugar. Add the second fine bubble. Add the third texture. Add sugar in three times. Beat the egg white until it is wet and foamed. The tail is curve

4. 

   Step4:Take 1 / 4 yolk paste and add 1 / 4 protein cream. Cut and mix evenly. Add 5g corn starch. Mix well. Put it into a flower mounting bag and draw a pattern. Bake in the oven at 170 ° for one minute. The surface of the grain will coagulate. Let cool for standb

5. 

   Step5:Sift the remaining yolk paste into the cocoa powder. Cut and mix evenly. Add the extra yolk paste of the pattern road just now. Cut and mix evenly. Cut and mix with the remaining protein cream again. It's cocoa cake past

6. 

   Step6:Pour the cocoa cake paste onto the grain. Level it. Shake the mold. Shake out bubbles. Bake at 150 ° for 17 minutes. Out of the furnace and buckled on the gri

7. 

   Step7:Remove the oiled paper while it's hot. Put it aside for future use.

8. 

   Step8:Whipped cream in sugar until firm and angula

9. 

   Step9:Put the cake pieces on the oiled paper. The pattern is facing down. Put cream on the solid side. Put more on the end where you want to roll up. Roll it up with a rolling pin and put it in the fridge. Refrigerate it for a while, then take it out and slice it. Flower mountin