Cooking Steps

1. 

   Step1:Pour egg yolk, corn oil, milk and low powder cocoa powder into the basin (low powder and cocoa powder should be sifted in advance

2. 

   Step2:Use the electric egg beater to beat for about 10 seconds (don't beat for too long. This way, the batter is easy to get cramped

3. 

   Step3:When the batter is ready, we start to beat the protein. Sugar is added to the protein three times. The last time, it is added to the protein basin together with corn starch.

4. 

   Step4:Whisk the protein to dry foaming. (the egg beater's egg head protein shows a small upright sharp corner state.

5. 

   Step5:First, pour a small part of the egg cream into the egg yolk paste pot. Mix evenly by cutting or turning (at this time, the oven is preheated to 165 degrees)

6. 

   Step6:After mixing evenly, pour the whole yolk paste into the egg cream basin. Mix evenly with the same mixing metho

7. 

   Step7:The batter is fluffy and light. Then pour the batter into two six inch moulds. Shake the moulds on the table for several times. Shake out the big bubbles inside

8. 

   Step8:Finally, put it into the middle and lower layers of the oven. Bake at 160 ℃ for 30 minutes. Bake at 150 ℃ for 10 minutes The baked cake must be shaken a few times when it is out of the oven. Shake out the hot air. Then buckle it on the cool net. When it is cooled completely, it will be demoulded.

9. 

   Step9:Finished produc

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc

12. 

    Step12:Finished produc