Cooking Steps

1. 

   Step1:Boil cocoa powder in hot water. Add corn oil. Stir for at least one minute. Fully emulsify.

2. 

   Step2:Sift in the low gluten flour. Stir in Z-shape until there is no dry powder.

3. 

   Step3:Add the yolk three times.

4. 

   Step4:Mixed cocoa yolk batter. The dripping batter is smooth. There is no grain feeling. If the batter is not smooth and drops off one by one, it is over stirred and the batter is cramped.

5. 

   Step5:Beat the protein to the blister. Add a third of sugar and continue beating at high speed.

6. 

   Step6:When the bubble is tight, add 1/3 sugar. Continue beating.

7. 

   Step7:When the protein lines up, add the last third of sugar, stir at a low speed, and arrange the bubbles.

8. 

   Step8:Beat the egg white until it is hard to foam. That is to say, when lifting the egg beater, you can see the small upright sharp corner.

9. 

   Step9:Take one third of the protein. Put it into the cocoa yolk paste and mix well.

10. 

    Step10:Pour the mixed cake paste into the albumen basin. Continue to mix well with the mixing method.

11. 

    Step11:The mixed cake looks like this. Fine and smooth. No particles.

12. 

    Step12:Pour it into a 28x28 pan. Trowel the surface. Shake lightly. Air bubbles will appear.

13. 

    Step13:Bake for 25 minutes at 180 degrees in the oven. (adjust the temperature and time according to the temper of your oven

14. 

    Step14:When it's out of the oven, let it dry.

15. 

    Step15:Cut evenly into 6 pieces. (if 709ml box is not used, slice according to the size of the box

16. 

    Step16:Cream with sugar and salt.

17. 

    Step17:Beat until the lines appear. Add 50g of Orio powder.

18. 

    Step18:Whisk at low speed until cream 8 is distributed.

19. 

    Step19:The flower mounting bag is mounted on the flower mounting mouth. The whipped cream is put into the changing generation.

20. 

    Step20:Put a piece of cake in the box first.

21. 

    Step21:Squeeze a layer of cream.

22. 

    Step22:Lay a layer of Oreo crumbs.

23. 

    Step23:Sprinkle some crispy faverna pearls.

24. 

    Step24:Sprinkle some more freeze-dried strawberry chips.

25. 

    Step25:Then put the second layer of cake slices.

26. 

    Step26:Repeat steps 21, 22, 23, 24.

27. 

    Step27:Finally, squeeze a circle of cream flowers around.

28. 

    Step28:To some extent, the salty cream neutralizes the sweet and greasy feeling of the cream. The crispy cocoa pearl in the sandwich and the freeze-dried strawberry chips taste crispy and crisp. The taste is rich.

29. 

    Step29:It's very delicious when refrigerated for 2 hours.