Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separate the egg white from the yolk. Add milk and corn oil to the yolk.

3. 

   Step3:Whisk the egg white to the fisheye shape and add a third of the sugar powder. Then add it to the egg white twice

4. 

   Step4:When it is wet foaming, it can lift the hook.

5. 

   Step5:Use a hand beater to thoroughly blend the yolk with the oil and milk.

6. 

   Step6:Sift the low gluten flour and cocoa powder. Pour them into the yolk bowl.

7. 

   Step7:Use the hand beater. Mix all the materials evenly. Let them fully blend together. Then the yolk paste becomes fine without particles.

8. 

   Step8:Scoop 1 / 3 of the protein cream into the egg yolk paste. Mix the protein cream and the egg yolk paste with the method of mixing. It is even and free of impurities.

9. 

   Step9:Pour the remaining protein cream into the mixed batter. Continue to mix. The mixed batter is delicate and free of big bubbles.

10. 

    Step10:Pour the batter into the 28 * 28 gold plate, and gently shake out the bubbles. Put in the pre heated oven. 170 ℃ for 20 minutes.

11. 

    Step11:After the cake is baked, wear insulating gloves and take it out of the oven quickly. Drop it vertically to shake out the hot air. Demould it when there is extra temperature. Put it in a clean oil paper.

12. 

    Step12:Make 6 pieces of cake with circular mousse circl

13. 

    Step13:Remove the cream from the fridge and sugar it.

14. 

    Step14:The whipped cream has clear lines. The cream for mounting should be harder.

15. 

    Step15:Put the cream into the decoration bag. Use the decoration mouth to extrude the surrounding edge.

16. 

    Step16:Cover the cake again. Squeeze layer by layer.

17. 

    Step17:Decorate with strawberries Santa Claus. What's the Christmas atmosphere like?