Cooking Steps

1. 

   Step1:First of all, the egg yolk protein should be separated. The basin containing the egg yolk must be free of water and oil. It is not allowed to drop a little egg yolk in, so as not to affect the egg yol

2. 

   Step2:Add corn oil and water (or milk) to the yolk bowl. Mix cocoa powder and low powder by weighin

3. 

   Step3:Cocoa powder, low powder, sifted and put into the yolk bow

4. 

   Step4:Use the hand beater or scraper to make a uniform copy. Do not draw a circle. Do not use too much force to turn it over to prevent the yolk paste from getting cramped. The method is to turn it back and forth like cooking. Draw the Z-shap

5. 

   Step5:Until smooth without dry powder particles. Standb

6. 

   Step6:Start to beat the egg whites (you can preheat the oven 150 degrees at the same time) and drop a few drops of lemon juice or white vinegar. Add sugar in three times - beat it with an electric eggbeater until it is blistered. Add the first time of sugar. Continue to kil

7. 

   Step7:Add second times of sugar to the more delicate bubbles. Continue to send. Beat to the egg whip and drag the long tail of the big bay ditch. Add the last white sugar

8. 

   Step8:Take a few seconds to see and observe at any time. The lines are obvious. The egg beater protein will not flow if you shake it. When you lift the egg beater, there will be a small sharp corner that will not fall. The egg beater protein will not fall if you turn it upside down. This is the state of dry foaming

9. 

   Step9:Take a third of the protein and put it into the cocoa yolk paste. Or use a scraper to cross it up and down. Copy it from the bottom like cooking, quickly and gently mix it evenly. Do not stir it in circles

10. 

    Step10:Then pour the batter into the remaining protei

11. 

    Step11:Mix quickly and evenl

12. 

    Step12:Pour the mixed cake paste into the 8-inch movable bottom cake mold. Shake the mold on the table for several times, and bubble out the atmosphere inside. The texture of the baked cake is fine enough. There will be no large voids.

13. 

    Step13:Put it in the preheated oven. The middle and lower layers are 140 ℃ for 60 minutes. After coming out of the oven, shake the table twice and quickly buckle it on the baking net. It's completely cool. Demoulding is OK.

14. 

    Step14:High beaut

15. 

    Step15:The texture is very delicate ~ ~ the taste is very good.

16. 

    Step16:Finished produc