Cooking Steps

1. 

   Step1:Separate the egg white and yolk, and put them into a basin without oil and water.

2. 

   Step2:Mix the egg yolk, oil and milk well. Sift in the low powder and mix well.

3. 

   Step3:Whisk the egg white with sugar three times to a small sharp corner (as shown in the picture). Preheat the oven 180 degrees at the same time.

4. 

   Step4:Mix in the egg yolk paste twice.

5. 

   Step5:Pour the cake paste into the 6-inch movable bottom circular mold. Scrape the surface with a scraper. Reserve 3 tablespoons of batter for use.

6. 

   Step6:Mix 3 tablespoons of batter with 2G cocoa powder and put it into a squeeze bag. Cut a small hole and draw a pattern (the pattern is detailed after that).

7. 

   Step7:160 degrees. Middle and lower. 25 minutes.

8. 

   Step8:First practice the pattern on the plate. Prepare plates, chopsticks, cocoa batter. The center of the plate is round. Chopsticks line from two o'clock to seven o'clock to get the heart-shaped peacock head. Then draw a long and thin neck.

9. 

   Step9:Draw three arcs on the top of the head to make peacock plume. Draw W-shaped pattern on the bottom to make wings.

10. 

    Step10:Chopsticks are made by drawing lines from the outside to the inside. Peacock feather is finished; chopsticks are made by drawing lines from the outside to the middle. Wings are finished.