High-speed hair-between wet foam and hard foam, put it in the refrigerator for later use.
Add sugar to the egg yolk and stir well.
Add milk and melted butter and mix well.
Add the sieved low-gluten flour and 15g cocoa powder.
Stir well (not too much).
Add the protein paste into the chocolate paste (egg yolk paste) three times, and scoop up the mixed protein of chocolate paste (egg yolk paste) from the bottom with a rubber knife.
The glue knife is cut and stirred evenly until the protein paste is not visible.
Shake the mold on the table a few times to shake out the big bubbles in the egg paste, and bake in the oven 180 degrees for 35 minutes.
Take it out and turn it upside down, cool it and take out the cake.
The cake is cut in the middle.
Add the remaining 5g of cocoa powder into the vegetable fat cream.
Stir the vegetable butter.
Take a cake and spread it evenly with blueberry sauce.
Spread a thin layer of cream on it.
Cover it with another cake.
Mix the purple flowers with cream and a little blueberry sauce, and frame them with a biscuit mouth.