Cooking Steps

1. 

   Step1:Melt the butter and put in cocoa powder. Stir wel

2. 

   Step2:Add sugar to the whole egg liquid and beat it with the beater until the egg liquid slowly flows down and disappears in about 5 seconds

3. 

   Step3:Sifted low gluten flour is added to the batter in two parts, and quickly turned over to mix evenly. Then cocoa liquid is added

4. 

   Step4:Make sure you mix it quickly

5. 

   Step5:Pour into the mold. Shake it from top to bottom. Remove the air bubble. Put it into the preheated oven for 170 ° 25 minutes

6. 

   Step6:Shake it a few times after it is put out of the furnace. Then release it when the net is warm. Be careful when demoulding. Don't use too much force

7. 

   Step7:Baixiangguo sifts the pulp and only needs juic

8. 

   Step8:After the gelatine tablet is softened, heat it up until it melt

9. 

   Step9:Mix the passion fruit juice with the gilding liquid. Beat the cream with sugar until it is 70% fat. Pour in the passion fruit liquid. Stir quickly and evenly, then pour into the cake cup. Refrigerate for 2 hours

10. 

    Step10:Two hours later, I used my home raspberry jam to make it cool. A slice of gilding was melted and mixed, then added. It was refrigerated for another two hours

11. 

    Step11:Isn't it nice to see it like this? It's crystal clear

12. 

    Step12:The cut interior. It tastes better.

13. 

    Step13:Let's move.

14. 

    Step14:. rich fragrance, endless aftertaste