Cooking Steps

1. 

   Step1:Three eggs. Egg yolk separation. Add some white vinegar, Tata powder and lemon juice. Please ignore a little cocoa powder. Take 70g white sugar and 6G corn starch and mix them. Take 1 / 5 of them and put them into the yolk pot. Add 50g water and 50g oil to the yolk. Low powder 40g, cocoa 8g, and Monascus 10g are screened together.

2. 

   Step2:The protein is added into the remaining sugar starch mixture in three times, and the mixture is whisked to the rigid foaming at high speed. The first time fish eye foam was added, the second time no big foam was added, and the third time wet foam was added. Finally, sticking to the bottom of the basin for a minute or so to concentrate the foam will help stabilize the tissue and avoid foaming.

3. 

   Step3:Egg yolk basin hand into a layer of foam after screening into powder mixture. Mix well. Then take 1 / 3 of the beaten protein and mix well. I added two drops of red pigment in this ste

4. 

   Step4:In the previous step, mix the batter back to the protein basin. Mix it evenly. I'm used to rubber knife. At 12 o'clock, close to the iron basin and at 8 o'clock, turn the left hand to the basin. Repeat until it's even.

5. 

   Step5:Pour in the anode mould as soon as possible. Do not use the non stick one. 30 cm high fall several times shock out bubble. Send the preheated oven middle layer 160 degrees 40 minutes.

6. 

   Step6:After taking it out, it will fall freely at a height of 40 cm. Throw out the hot air. Turn the net rack upside down and let it cool through. Make a rough shape of steamed bread with a knif

7. 

   Step7:It's divided into four levels on average.

8. 

   Step8:Whipped cream and sugar to the hard foaming surface. It's not too smooth. You can't see it at last.

9. 

   Step9:Prepare chocolate. Oilpape

10. 

    Step10:Water separation heating and meltin

11. 

    Step11:Use a flat spatula to apply oil paper or gummed paper. Find something to help fix the bending. Anything will do. Send it to the refrigerator and make it hard.

12. 

    Step12:The knife burns on the fire and cuts out the small curved triangle. The inner part is the small square.

13. 

    Step13:Layer by layer. Three pieces and one laye

14. 

    Step14:The heart of flowers is almost finished. These chocolates are all out of 250g. I don't know how much they are used

15. 

    Step15:Chocolate mud for the outer part. It's soft and good in shape. Melt 250g chocolate in water and mix in 100g glucose syrup. Knead after cold storage.

16. 

    Step16:Two layers of oiled paper are sandwiched with thin . It's about 3mm thick

17. 

    Step17:It's better to cut the obtuse angle. It's still one layer and three pieces. The angle bends outward.

18. 

    Step18:One hard core, two hard triangles, two hard triangle

19. 

    Step19: