Cooking Steps

1. 

   Step1:In fact, my family's eggs are relatively small. Only 5 eggs are used. Generally speaking, the egg shell weighs 180g in total. Sift the low gluten flour and cocoa powder.

2. 

   Step2:Separate the protein from the yolk.

3. 

   Step3:After the egg yolk is broken up (no need to beat, just break up), add milk, corn oil and sugar together and mix until there is no particle.

4. 

   Step4:Use a scraper to test for broken sugar.

5. 

   Step5:Add the mixed low gluten flour and cocoa powder into the beaten yolk and mix well. If the paste is smooth, fine and fluid.

6. 

   Step6:Beat the protein until it bubbles up. Add 1 / 3 of the fine sugar of material B. continue to beat until it bubbles up with an electric mixer. Add 1 / 3 of the fine sugar. Continue to stir until it bubbles up. Pour the remaining 1 / 3 of the fine sugar into the solid protein. Stir evenly. (note - the fine sugar must be added in three times

7. 

   Step7:Take out one third of the beaten protein and add it into the yolk batter. Stir well.

8. 

   Step8:Pour the batter from step 7 into the remaining protein and stir well.

9. 

   Step9:Pour the batter into a 6-inch baking mold and put it in an oven at 170 ℃ for 30 minutes.

10. 

    Step10:Turn out the cake and cool it. Cut into 3 layers for later use.

11. 

    Step11:Whipped crea

12. 

    Step12:Put the strawberries on the surface of the cake. Spread the cream again. It's the same for each layer. Best. Sprinkle in almond slices and chocolate chips. Garnish with strawberries and small leaves.