Cooking Steps

1. 

   Step1:Beat up four yolks and one whole egg, add 10g sugar and stir well; 2-70g warm water A kind of Stir 20g cocoa powder and pour it into the yolk paste in step 1; 3 - sift in 60g low gluten powder; (the egg has size, so the amount of low gluten powder can be controlled by yourself according to the consistency of the paste. Increase or decrease appropriately;) make a copy evenly to no granule state. Put it aside and stand by; 4 - take out the egg white refrigerator and drop it into lemon juice. Add 35g sugar in three times. Beat it to hard foaming (slightly less than hard foaming) It's hard. If it's too hard, it's hard to mix it with the yolk cocoa paste. It's also said that it's hard. It will crack when it's baked.) 5 - divide the egg white and the yolk cocoa paste into three times. Mix them well by turning them over. 6 - preheat the oven for 180 degrees. Put tin paper or oil paper on the baking tray. 7 - pour the batter into the baking tray about 10 centimeters high. Use a scraper to smooth it and shake bubbles. (my baking tray is 28 * 28) I fold two small squares with tin paper and bake them twice) 8 - put them into the oven for 180 degrees and 20 minutes. Change the direction of the baking pan in 10 minutes or so. This will make the baking more even; 9 - mix 400 light cream and 5g cocoa powder, and then beat them. Otherwise, the cocoa powder will splash out; release them to the refrigerator for us

2. 

   Step2:10 - the dark chocolate is divided into two parts. One part is crushed and put into the flower mounting bag to melt in hot water. The other part is put into the plate to melt, evenly spread on the plate and then put into the refrigerator to freeze for about 10 minutes. 11 - pick several leaves of the same size. Cut a small hole in the flower mounting bag. Squeeze out the melted chocolate on the leaves. Spread it evenly by hand or spoon. Put it in the refrigerator to refrigerate and freeze; 13 - cut the baked cake into two pieces A square of the same size; (my baking tray is 28 * 28. I fold two small squares with tin paper and bake them twice); 14 - take a piece of cake and spread it with thick cream. You can add your favorite fruit and then cover it with a layer of cake. Evenly spread the cream on the top and around the cake; 15 - take four pieces of tin paper or oil paper to cut out the width and height of the cake. The height can be compared with the egg The cake is a centimeter or two high; 16 - then squeeze the melted chocolate in the front mounting bag onto the tin paper or oilpaper to form the pattern and line you like. Just squeeze it at will. Put ice after solidificatio

3. 

   Step3: