Chinese Food

Cooking Steps

1. 

   Step1:Accurate weighing of material

2. 

   Step2:Egg yolk separatio

3. 

   Step3:When the protein is sent to the blister, add sugar

4. 

   Step4:Keep sending to hard foamin

5. 

   Step5:Add yol

6. 

   Step6:Keep killin

7. 

   Step7:A good batter is faster and more stable than a whole egg

8. 

   Step8:Sift in low powde

9. 

   Step9:Turn it lo

10. 

    Step10:Turned batte

11. 

    Step11:Microwave butter and milk for 1 minut

12. 

    Step12:Sift in cocoa powde

13. 

    Step13:Stir well while hot. Let coo

14. 

    Step14:Dig up a spoon of egg paste and put it into the cocoa paste. Stir well.

15. 

    Step15:Pour it back into the rest of the batte

16. 

    Step16:Mix the bottom evenl

17. 

    Step17:Pour into 6-inch cake film. Shake the mold several times to make big bubble

18. 

    Step18:Preheat the oven in advance. The upper tube is 120 degrees, the lower tube is 140 degrees. Lower the layer. Bake for 40 minutes.

19. 

    Step19:The baked cake is turned upside down and cooled thoroughly. It is divided into three pieces after demouldin

20. 

    Step20:Whipped cream with sugar B until stiff foa

21. 

    Step21:Be a cake firs

22. 

    Step22:Put on the cream and a slice of cak

23. 

    Step23:Put all the last three pieces of cake on i

24. 

    Step24:Spread cream on the outside. A thin layer is OK. It's ok if it's uneven. Anyway, you'll get chocolate chips later

25. 

    Step25:Chocolate with a little milk and honey. After the heat-resistant water dissolves, pour it into a platter with a wide mouth. Put it into the refrigerator and refrigerate it to harden.

26. 

    Step26:Use a spoon to scrape out chocolate chips for later us

27. 

    Step27:Chocolate chips all around the cak

28. 

    Step28:Squeeze some cream on the top. Decorate with cherry. The cake is ready.