Exercise:?
1. Separate the egg white and yolk into a water-free and oil-free basin, and put the egg white basin into the frozen layer of small ice stubble. ?
2. Add corn oil, pure milk 15g and fine sugar to five egg yolks, and stir well until the colors are exactly the same.
3. Sift in the low-gluten powder and cocoa powder, and mix evenly in zigzag. The egg yolk paste after stirring is smooth, delicate and flowing. Beat the egg white evenly, add a few drops of lemon juice to the egg white basin to remove the fishy smell, and add 45g of fine sugar in three times.
4. Send it to lift the eggbeater in a delicate and small state. Mix, put a spoonful of protein into cocoa yolk paste, stir well, then pour it all back into the protein and stir well, pour it into an 8-inch Qifeng mold, shake well, and gently shake it twice to remove bubbles.
5. Preheat the oven 140 degrees for 70 minutes (the oven temperature can be adjusted according to the actual situation). After baking, gently shake it twice and immediately reverse it until it is completely cooled and demoulded.