Cooking Steps

1. 

   Step1:Put the chocolate cacao Qifeng protein into the anhydrous oil-free egg basin, add a little lemon juice and put it into the refrigerator, mix the low powder cacao powder and salt and sift them twice. Put the chocolate bean and B vegetable oil into the stainless steel measuring cup, heat and melt them and mix them evenly. Put the egg yolk and B sugar into another basin, mix them evenly. Put the chocolate solution, brandy and water into the mixing basin, and then put the mixed powder. Beat the egg whites with the electric beater until they are blistered. Add in the remaining sugar B at one time and beat to 9 for distribution. Take one third of the egg whites and put them into the egg yolk paste and cut them evenly. Then pour all the egg yolks into the egg basin and cut them evenly. Preheat the oven at 160 ° C and 150 ° C and bake for about 50 minutes. After the furnace is discharged, shake it on the operation platform and then buckle it upside down on the grid frame to cool and demould it.

2. 

   Step2:The personal experience of omitting the original Qifeng method and making Qifeng without cracking is that the baking temperature needs to be low for a long time. In addition, the baking book doesn't use milk, so the water is used instead. It is said that adding Qifeng milk is easy to shrink. According to the practical experience, it seems that this is the truth.

3. 

   Step3:Divide the two Qi winds into two layers.

4. 

   Step4:Find out the center of the circle with a bamboo stick and a ruler. Use a cutting die and a knife to make two concentric circles for each piece of cake. I measured the bottom diameter of the 6-inch cake is 14cm. The metacentric is 7cm away from both sides. The width of the concentric circle edge is about each Two point three Cm.

5. 

   Step5:It's like pulling out a piece.

6. 

   Step6:After all of them are buttoned up, they shall be reinstalled in the order of white, black and white.

7. 

   Step7:White and black-and-white from top to bottom shall be stacked for standby.

8. 

   Step8:Soften cream cheese, add 5g sugar and mix well. Add 10g sugar to light cream and beat until stiff. Mix the light cream into cheese in three times, cut and mix well.

9. 

   Step9:Each layer of cake is coated with a thin layer of cheese cream, too thick to affect the effect of cutting. PS - less cheese cream this time. Each concentric circle should be coated with a circle of cream cream to make the cake tissue stick together. When I cut it, the gaps between each lattice are directly scattered.

10. 

    Step10:Cheese cream is all gone.

11. 

    Step11:Just add some decoration to the surface.

12. 

    Step12:Finished and cut effect.