Cooking Steps

1. 

   Step1:Materials for cake. Preheat oven 150 degrees.

2. 

   Step2:Sugar in the yolk.

3. 

   Step3:Hand whisk until sugar melts.

4. 

   Step4:Pour in vegetable oil.

5. 

   Step5:Stir well. The yolk paste is shiny.

6. 

   Step6:Add the milk. Stir it evenly. Never separate the oil and water.

7. 

   Step7:Sift the low gluten flour.

8. 

   Step8:Use the hand beater to blend in a zigzag pattern without dry powder. Never stir in circles. The picture shows the batter mixed.

9. 

   Step9:Add a third of sugar to the egg white.

10. 

    Step10:Whisk with electric beater at high speed until fish eyes are like bubbles. Add 1 / 3 sugar. Continue to whisk.

11. 

    Step11:When it's time to turn into a bubble, pour in the remaining sugar.

12. 

    Step12:Continue to hit as shown in the figure. The eggbeater has a sharp point.

13. 

    Step13:One third of the batter is dug into the yolk batter. Stir evenly. Remember that it's the same stir fry.

14. 

    Step14:Pour the batter into the remaining cream.

15. 

    Step15:Mix well.

16. 

    Step16:Pour the mould from a high place. The mould can be selected by itself. Hold the mold and knock on the table top for a few times. Shake out the bubbles inside.

17. 

    Step17:Put it in the oven. Bake at 140 ℃ for 4045 minutes.

18. 

    Step18:Shake the cake on the table top for a few times before taking it out. Shake out the bottom hot air. Buckle it on the air rack. Cool it and demould it.

19. 

    Step19:I forgot to take pictures of the cake after demoulding. After demoulding, cut it into even pieces. I'm ready to start plastering.

20. 

    Step20:Whipped cream with sugar.

21. 

    Step21:Start plastering.

22. 

    Step22:Layer by layer.

23. 

    Step23:I did my best.

24. 

    Step24:Biscuits, chocolates, nuts for cake decoration.

25. 

    Step25:Make chocolate, light cream and gilding slices. It should be 1-1 chocolate and light cream. But the temperature is different. The proportion is different.

26. 

    Step26:First of all, soak it in cold water. No photos here. Forget it. Put chocolate in a small pot. Put it on warm water at about 50 degrees. Melt chocolate.

27. 

    Step27:Melt the chocolate. Pour in the light cream bit by bit. Stir evenly. Look at the state of the chocolate. Be sure to pay attention. It's too thick to flow down. It's too thin to hang. So don't pour out the light cream at one time. Then add the softened gelatin tablet. Stir to make it melt. At this time, you will find that the gelatin tablet is not easy to mel

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