Cooking Steps

1. 

   Step1:Mix cocoa powder in 15g hot water. Cover with plastic wrap.

2. 

   Step2:First of all, the egg yolk protein is separated. The egg white basin must be free of oil and water. The egg white must not be mixed with a little yolk. Otherwise, it is difficult to be dismissed. (I like to separate the egg white and yolk. I like to beat them all into the basin. Use a larger spoon to scoop out the yolk. It must not be broken.

3. 

   Step3:Pour corn oil and milk or water into another bowl. Beat with the eggbeater until completely emulsified. No oil stars.

4. 

   Step4:Sift in the low powder. Mix with the zigzag pattern until there is no dry powder.

5. 

   Step5:Add the yolk and continue to stir in the zigzag shape until the batter is fine and particle free (this recipe uses the back egg method. It is said that the back egg method can better support the cake body. Can reduce the failure rate of Qifeng cake. At the same time, it also avoids too much gluten in the process of egg laying.)

6. 

   Step6:Mix the yolk batter evenly into 2 part

7. 

   Step7:Mix one part with cocoa powde

8. 

   Step8:Start to beat the protein - drop a few drops of lemon juice into the protein or dip a few drops of white vinegar into the protein with chopsticks. The purpose is to stabilize the protein and remove the fishy smell. The electric egg whisk is sent at low speed. When the big fish eye froth comes, add 1/3 sugar to continue to send

9. 

   Step9:Adjust the medium speed until the bubble is fine, then add 1/3 sugar to continue sending.

10. 

    Step10:Add the last third of sugar when there is a coarse grain or a small crook and continue to beat.

11. 

    Step11:Just send it to the state of wet foaming that can pull out the hook. You don't need to send it too hard to make cake rolls.

12. 

    Step12:Take half of the batter and mix it with cocoa batter. Turn it up from the bottom like a stir fry. Make sure you don't stir it in circles, or it will defoaming. Mix the other half with the egg yolk paste. Two mounting bag

13. 

    Step13:28 * 28 baking tray. Spread oil paper or cloth. Cut the small part of the decoration bag (not too big) and squeeze a piece of cocoa paste in one corner first, then a piece of primary color paste. This pattern has been filling the entire baking pan. If there is batter left, you can squeeze it into a paper cup and bake it. Preheat the oven 170 ° in advance and bake for 20 minutes. Take out the oven and turn it upside down to cool. Remove the tarpaulin or oilpaper. (a layer of oil paper can be covered during the cooling process to prevent the cake from drying. In fact, I haven't covered it or dried it.