material

Egg yolk paste

Low gluten flour: 70g

Egg yolk: 4 pieces

White sugar: 20g

Milk: 45 grams

Salad oil: 45g

Cocoa powder: 15g

meringue

Egg white: 4.

Fine sugar: 60 grams

Lemon juice: 5 drops

Cream:150g

White sugar: 15g

working methods

1: Separate the egg white from the egg yolk, add milk, salad oil and 20g white sugar to the egg yolk and stir well.

2: Mix and sieve the low-gluten flour and cocoa powder, add them into the egg yolk and stir well.

3. Add fine sugar and lemon juice to the egg white, and send it to a dry state with electric egg beater.

4: Add one third of the egg white cream to the egg yolk paste and stir up and down evenly.

5: Pour in the remaining egg white cream and stir well. Stir in the same way. Remember not to foam.

6: Pour into the golden baking tray, scrape it clean with a plastic scraper and shake it twice.

7: Put it into a preheated oven, heat it up and down at 160 degrees, and bake for 25 minutes.

8: After the back button is taken out of the furnace and cooled, the shape is molded with round wood wire.

9: Add 15g white sugar to the light cream, and pour the cream into a disposable paper bag.

10: First put a cake on the bottom, then squeeze a layer of cream, then cover it with a layer of cake, then squeeze the cream, and finally cover the surface with a small layer of cake and put some fruits on it for decoration.

1 1: the total * * * is three small cake slices as a group, and a proper amount of fruit can be added in the middle to enhance the taste.

1: Separate the egg white from the egg yolk, add milk, salad oil and 20g white sugar to the egg yolk and stir well.

2: Mix and sieve the low-gluten flour and cocoa powder, add them into the egg yolk and stir well.

3. Add fine sugar and lemon juice to the egg white, and send it to a dry state with electric egg beater.

4: Add one third of the egg white cream to the egg yolk paste and stir up and down evenly.

5: Pour in the remaining egg white cream and stir well. Stir in the same way. Remember not to foam.

6: Pour into the golden baking tray, scrape it clean with a plastic scraper and shake it twice.

7: Put it into a preheated oven, heat it up and down at 160 degrees, and bake for 25 minutes.

8: After the back button is taken out of the furnace and cooled, the shape is molded with round wood wire.

9: Add 15g white sugar to the light cream, and pour the cream into a disposable paper bag.

10: First put a cake on the bottom, then squeeze a layer of cream, then cover it with a layer of cake, then squeeze the cream, and finally cover the surface with a small layer of cake and put some fruits on it for decoration.

1 1: the total * * * is three small cake slices as a group, and a proper amount of fruit can be added in the middle to enhance the taste.