1.

Preparation: 40 grams of boiling water, pour it into cocoa powder, stir it carefully and let it cool for later use. Eggs are best kept in the refrigerator. Separation of egg white and yolk. Put the egg whites in the refrigerator first and continue to refrigerate. Sieve the low flour once in advance. This cocoa paste is not very thick and thin, but it is very delicate after mixing, without powder and particles. So when you finally mix with the cake paste, you need to mix a part first, and then mix it all.

2.

Making yolk paste: add sugar to the yolk and stir until it dissolves. If the yolk is refrigerated, it can be heated and stirred in water. Accelerate the dissolution of sugar, stir and get water.

3.

Add 30 grams of water and stir for about 30 seconds until uniform. At this time, the bubbles are very thick.

4.

Then add oil and keep stirring until it becomes fine. When the surface layer turns white, gently stir, the color of the egg yolk liquid under it is still dark, and there will be lines on the surface, that is, emulsification is completed. The so-called emulsification is to break down oil into fine particles and mix different components together. Finally, water and oil are mixed into a uniform emulsified state. Emulsified yolk paste can reduce oil-water separation, increase foaming power and make the volume bigger. Mixing with batter can make the cake fluffy and soft, and make the cake more delicate and soft. It can also reduce the loss of water in the baking process, make the product more moist and delay aging.

5.

Sieve the powder again, add it once, and stir until the powder disappears.

6.

Add15ml brandy or liqueur and stir well.

7.

Making protein cream: add sugar to the protein three times and beat until August and September. At this time, the oven can be preheated, and the preheating temperature is 30℃ higher than the baking temperature.

8.

Mix the egg white cream with the yolk paste: first, pour 1/3 egg white cream into the yolk paste and stir well. Pour the stirred cake paste into the remaining protein bowl and stir well. Methods shear and stir, as long as you don't draw a circle. According to the island mixing method, it can be completed within 20-30 seconds.

9.

Mixing cocoa paste: take out a part of the batter, pour in the cocoa paste, insert the scraper perpendicular to the batter from the center to the position around 8 o'clock, then turn the knife over and turn up the egg paste scooped up by the scraper to cover the surface of the egg paste. At the same time, turn the basin counterclockwise with your left hand. Repeat this action to make the batter mix quickly and evenly. Then pour the stirred cocoa-containing batter into the remaining batter and stir it evenly in the same way.

10.

Out of the oven: free fall at a height of 30-40cm on the kitchen table, and buckle it immediately. Cooling and demoulding. This picture is the original picture of eight inches and four eggs, which is borrowed for your reference. It is not recommended to buckle upside down on the baking net. In addition to not looking good, it will not play a good pull-down role.