Cooking Steps

1. 

   Step1:1. Separate egg yolk and protein. Make sure there is no oil or water in the egg basin. Add oil to egg yolk and mix wel

2. 

   Step2:2. Add water. Stir well until fully emulsified.

3. 

   Step3:3. Divide the yolk into two parts. Drop one part into the colorful juice. Stir well.

4. 

   Step4:4. Sift 30g of low gluten flour into the colorful juice yolk liquid. Sift 25g of low gluten flour and 5g of cocoa powder into the other yolk liquid.

5. 

   Step5:5. Add the fine sugar to the protein in two times and beat until it is hard to foam. That is to say, the egg head can pull out the small upright sharp angle.

6. 

   Step6:6. Add 1 / 6 of the egg white to the two yolk batters. Stir gently with hand beater.

7. 

   Step7:7. Evenly divide the remaining protein into two parts. Add two egg bowls respectively. Turn over with a scraper and mix evenly.

8. 

   Step8:8. Pour the colorful batter and cocoa batter into the Qifeng mould alternately. Fill it up and level it. Shake out bubble

9. 

   Step9:9. Preheat the man oven at 130 ℃ for ten minutes, put it in the middle and lower layers of the oven, turn to 130 ℃, bake for 15 minutes, then turn to 150 ℃, and bake for 15 minutes. Bake until the cake doesn't make a rustling sound.

10. 

    Step10:10. Take out after baking. Shake the cake mold on the table twice to make bubbles. Then buckle it upside down on the airing rack. Cool it before demoulding.

11. 

    Step11: