Cooking Steps

1. 

   Step1:It seems that the separation of egg white and yolk is a simple process, but there are many precautions: the protein should never touch a drop of oil, and the yolk should pay attention to whether there is water or oil on the eggshell of the egg beater on the hand of the egg basin, so as to ensure that the protein can not touch these three kinds of...

2. 

   Step2:First deal with the yolk separated from the egg yolk, add the sugar (yolk) and stir until the sugar melts. Here, use the hand beater

3. 

   Step3:Add water oil and vanilla essence and stir for three or five minutes until the oil froth to make Qifeng is melted into liquid butter with tasteless salad oil. It can also replace butter if it is stirred evenly for about one minute

4. 

   Step4:Sift the low flour into the low gluten flour, or there will be small particles. After sifting into the flour, use the egg beater to mix it slowly until there are no particles. Do not use force to mix it so that the flour and gluten can also be mixed evenly with the help of a scraper

5. 

   Step5:The yolk paste will flow when it is stirred well. You can watch the beautiful video in a few days

6. 

   Step6:Cough the most important step. Eggs. White. The first step is to break up the protein with the egg whisk (keep the eggs on the top of the machine) at a low speed. That is to say, add 1/3 fine granulated sugar to the eyes of the fish. (the best thing to do is to use fine sugar to get the bubbles and the fine ones). Drive the high speed to the foam and add the remaining 1/2 fine sugar to the texture

7. 

   Step7:Finally, add the remaining sugar and beat it quickly until a small sharp groove appears

8. 

   Step8:That's the last degree. The egg basin won't move

9. 

   Step9:In the mixing process, take one third of the protein cream and the yolk paste to mix and turn them. Do not circle them. Try not to make them defoaming. The density of the yolk paste is different from that of the protein cream. So first, take a little protein cream and combine it with the yolk Lake to avoid excessive defoaming

10. 

    Step10:Return the mixed protein cream and continue to mix evenl

11. 

    Step11:Take a little batter mixed with cocoa powder. This step can get rid of the effervescence if the action is too slow

12. 

    Step12:The height of the batter 15 cm from the six inch mold is the height of the batter. This is to remove the big bubbles and see how thick the batter is. If it's too thin, it's the defoaming. One reason is that the protein is not in place. The second reason is that the mixing method is not right

13. 

    Step13:Add the mixed cocoa batter and poke it with a spatula for a few times to form a striatio

14. 

    Step14:Preheat oven 150 ° in advance (mixing surfac

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    Step15:

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    Step16: