Cooking Steps

1. 

   Step1:Separate the yolks and whites of three eggs. Put the last egg into the yolk. Beat egg yolk and add 50g milk to mix evenl

2. 

   Step2:Heat in a 40g corn oil pot until it has lines, sift 45g of low gluten flour, mix well and cool to a slight cool. At this time, beat the protein cream. Add 3 drops of lemon juice to the separated protein. Beat until there are fish eyes, add 1 / 3 of sugar to continue to beat. Add sugar in three times to beat until the protein is dry foaming (I didn't take a picture

3. 

   Step3:Pour the egg yolk milk solution into the paste of low gluten flour and corn oil. Add 1g salt and sift 10g cocoa powder and 10g red koji glutinous rice powder. Add 2 drops of edible red pigment (this is to test out the color of high Guihong. Do not add or add more red koji glutinous rice powder) and stir until there is no granule

4. 

   Step4:Take 1 / 3 of the hard foaming protein and put it into the batter and stir it evenly (note the word Zhi to avoid defoaming). After it is even, add 1 / 3 of the protein and stir it evenly. Finally, pour the batter into the remaining protein and continue to stir it evenly

5. 

   Step5:Pour it into the mould I specially made in two parts. Shake it for a few times to produce bubbles. Put the second last layer of baking pan in the oven into 2 / 3 of the hot water, 170 degrees up and down, and preheat for 5 minutes. Put the mould with batter in it and bake for 10 minutes. Then turn it to 150 degrees up and down for 40 minutes. Turn it upside down to coo

6. 

   Step6:Wait for the baked world to send 125g of pink light cream with a drop of edible red pigment. Send until it's stiff and has lines. Put it into a flower mounting bag and refrigerate it (I didn't take a picture late last night). Send 350g of white light cream to a flower mounting bag for standby

7. 

   Step7:It's used for father-in-law's birthday after the last flower mounting and cold storage night. The taste is very good