Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg yolk from the egg white. Put the egg white into a basin without water or oi

2. 

   Step2:The egg white is sent to the fish eye bubble, the first sugar is put in a little lemon juice, the protein with acid-base balance is more stabl

3. 

   Step3:Beat until delicate and put in the second suga

4. 

   Step4:Send to the wet for the third tim

5. 

   Step5:It's not very hard to hit the protei

6. 

   Step6:Put the oil and milk together, emulsify and mix well, then pour into the yol

7. 

   Step7:Mix cocoa powder and low powder, mix egg yolk, and sift into powde

8. 

   Step8:Draw Z and mix well. Don't mix it up

9. 

   Step9:Mix in 1 / 3 protei

10. 

    Step10:I can add my wechat group wechat signal on my home page by turning back the protein and mixing it well without defoamin

11. 

    Step11:Mix well to make a smooth batter that can be lowered. If the batter drops are behind, it can be slightly overlapped. Please see the picture

12. 

    Step12:Respectively pour into the 4-piece rectangular baking tray of the school kitchen, shake the big bubbles, put them into the preheated oven and bake at 130 ℃ for 40 minutes

13. 

    Step13:After baking, shake the air bubbles and turn them upside down to cool the mol

14. 

    Step14:Cocoa cream belo

15. 

    Step15:Mix cocoa powder and sugar and sift into crea

16. 

    Step16:Beat the powder evenly at low speed, turn it to medium speed, turn it to light cream at high speed, not liquid, turn it to low speed immediately, don't beat it to oil-water separation

17. 

    Step17:Make Ganache cream and heat it to no more than 60 ℃. Put the chocolate coins in it and do not stir it for 5 minutes. Stir it smoothly and reserve

18. 

    Step18:Spread jam on a piece of cake, then cocoa butter. Repeat steps until the top layer is finished. Do not spread light cream. Spread the cooled Ganache on it, and then sprinkle cocoa powder

19. 

    Step19:Just cut off the ugly parts on four side

20. 

    Step20:Have a piece of afternoon tea, the taste of happines