Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Drop in a few drops of lemon juice, beat with an egg beater, and put in 1 / 2 sugar

3. 

   Step3:Beat until smooth. Pour in the remaining sugar and premix. Continue beating with the egg beater

4. 

   Step4:The protein cream splashed from the edge is scraped in with a spatula to continue beatin

5. 

   Step5:Beat until the beater feels resistance. Just beat hard

6. 

   Step6:Mix the yolk with vegetable oil in the beater until it's puffy. Then add the pure milk and mix well in the beater

7. 

   Step7:Then pour in low gluten flour and cocoa powde

8. 

   Step8:Use the scraper to turn and stir evenly. Do not over stir. Just mix evenly to avoid stringing

9. 

   Step9:Take 1 / 2 of the egg white cream and cut it into the yolk paste with a scraper. Do not turn it around to avoid defoaming

10. 

    Step10:Stir evenly, pour into the remaining protein cream, and then cut and mix with a scrape

11. 

    Step11:Then pour the cake paste into the mold at 20cm. Shake the mold twice at 10cm away from the table top after pouring. Remove the bubbles

12. 

    Step12:Bake for 8 minutes at 180 degrees Celsius in the oven (the oven temperature and time will vary by individual

13. 

    Step13:After baking, take it out and shake it twice, then buckle it upside down until it is completely cooled before demoulding

14. 

    Step14:Demouldin

15. 

    Step15:Cream and Nestle coffee with eggbeate

16. 

    Step16:Don

17. 

    Step17:Cut the cake into four pieces. Squeeze cream between each piec

18. 

    Step18:And then squeeze cream on the surfac

19. 

    Step19:Sprinkle with cocoa powde

20. 

    Step20:Don

21. 

    Step21:Deliciou

22. 

    Step22:Enjoy the delicious foo