Cooking Steps

1. 

   Step1:Prepare the ingredients. Four eggs, 40 grams of low gluten flour, 40 grams of corn oil, 40 grams of milk, 15 grams of sugar free cocoa powder, 80 grams of fine sugar (20 grams in egg yolk, 60 grams in protein), a little lemon juice. Light Cream 200ml, sugar 15g, cocoa 15g, a white chocolate pen, sugar right amount.

2. 

   Step2:Separate the egg white from the yolk.

3. 

   Step3:Add the sugar to the yolk. Use the electric beater to break it down at a low speed. Beat until the sugar melts.

4. 

   Step4:Add milk and salad oil in three times. Mix well.

5. 

   Step5:Sift in cocoa powder and flour.

6. 

   Step6:Turn it gently with a rubber knife and mix well.

7. 

   Step7:Preheat the oven. 180 degrees for 10 minutes. Beat the egg white.

8. 

   Step8:Put the protein into the batter three times. Turn it up and mix well.

9. 

   Step9:Pour the batter into the paper holder. Fill it up to seven points. Then put it in the preheated oven. Bake it at 180 degrees for 20 minutes.

10. 

    Step10:Put the chocolate pen in warm water at about 50 degrees. Soak for 20 minutes.

11. 

    Step11:Use a qiaoke brush to draw the shape of snowflakes on the oiled paper. Then put it in the refrigerator and cool it for 20 minutes.

12. 

    Step12:Cream with sugar and cocoa powder until it is papered.

13. 

    Step13:Put the cream into the flower mounting bag. Use the star flower mounting mouth to squeeze the right amount of cream on the cake. Then insert the snowflake on it. Sprinkle a little sugar powder to decorate it.