Cooking Steps

1. 

   Step1:Milk and corn oil mixed to emulsificatio

2. 

   Step2:Sift in low gluten flou

3. 

   Step3:Mix until there is no dry powde

4. 

   Step4:Knock in the yolk. Mix until smoot

5. 

   Step5:The sugar is added to the protein in three times. The sugar is sent to dry foamin

6. 

   Step6:Mix egg yolk paste and protein in three time

7. 

   Step7:Pour into the 7-inch high and middle air Qi air mold. Shake lightl

8. 

   Step8:Preheat the oven to 150 degrees. Heat up and down. Lower and middle layers for 45 minute

9. 

   Step9:Shake the stove a few times. Turn it upside down and let it coo

10. 

    Step10:Demoulding by demoulding knif

11. 

    Step11:Whipped cream with sugar. Beat until smooth. Spread the whole cake (I divide the cake into four pieces. Cream and fruit in the middle

12. 

    Step12:Add a little brown pigment to the remaining cream. Put it into a mounting bag. Squeeze it around the cake at will. Smooth it. Refrigerate for more than 2 hours

13. 

    Step13:Light cream heatin

14. 

    Step14:Pour into chocolate while it's hot. Mix wel

15. 

    Step15:Homogenize chocolate cream with Panasonic blende

16. 

    Step16:Add a drop of brown pigment to the chocolate liquid, pour it on the cake, place the Oreo biscuit, and mount several cream flowers for decoratio

17. 

    Step17:Finished produc

18. 

    Step18:Finished produc