90g of low-gluten flour, 60g of corn oil, 75g of milk, 5 eggs, cocoa powder 10g, and 40g of sugar powder.

Steps:

1, the corn oil is heated to about 75 degrees, and the low-gluten flour is sieved and stirred evenly.

2. Add milk and stir well;

3. Separate the egg white from the egg yolk, add 5 egg yolks and stir well;

4. Divide the batter into two parts, and add cocoa powder to one part and stir evenly;

5.5 egg whites and 40 grams of sugar are sent to the hook;

6. Divide the protein into two parts evenly, add it into the batter and stir evenly;

7. Spread oiled paper on the container, spread a layer of light yellow batter and a layer of chocolate batter in turn, smooth it with a scraper, and repeat the above actions;

8, baking tray water bath method, the container is wrapped with tin foil;

9. Preheat the oven 150 degrees for 75 minutes.