Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:Mix 4 yolks with 30g white sugar, 40g corn oil and 60g mil

3. 

   Step3:Sift 75g of low flour and mix wel

4. 

   Step4:35g white sugar is added to 45g protein in three times. Beat with electric egg beater until wet foamin

5. 

   Step5:Turn the egg whites until the beater is lifted. A big hook will appear (at this time, preheat the oven. Heat up and down 170 °

6. 

   Step6:1 / 3 of the protein paste into the egg yolk paste and mix wel

7. 

   Step7:Mix all the yolk batter into the remaining 2 / 3 of the batter and mix wel

8. 

   Step8:Put a small portion of the egg paste into the mounting bag. Draw the eyes and belly of the chinchilla in the baking tray covered with oil paper. Put it in the preheated oven. Middle layer. Bake for 1 minute

9. 

   Step9:Mix the rest of the batter with 3G bamboo charcoal powder (if you want to make the color of chinchilla lighter, add 1g less. If you want to make it darker, add 1g more

10. 

    Step10:Pour the batter into the baking tray with eyes white and belly white. Shake out bubbles. Put it in the middle of the oven. Heat up and down for 170 °. 10 minutes

11. 

    Step11:Turn it upside down to cool it after bakin

12. 

    Step12:150g cream with 15g suga

13. 

    Step13:Turn the cake over when it's cold. Spread the cream on it. Roll it up and refrigerate it for 30 minutes

14. 

    Step14:After shaping, cut off both sides. Make the cake roll look more regular. After the chocolate melts, put it into a mounting bag. Squeeze out the eyes, nose, beard and belly of the chinchilla