1

Prepare materials. Corn oil and milk can be poured together.

2

There is no water or oil in the basin. Carefully separate the yolk from protein.

three

Add salt to the egg yolk, add 10g sugar (within the total weight) and stir well.

four

Pour in corn oil and milk and mix well.

five

Pour monascus powder into low-gluten flour.

six

Stir and mix.

seven

Sift in the yolk paste. Sift the flour to make it fluffy enough to stir.

eight

Draw a "Z" shape and stir well until there are no particles. It is better to lift the egg paste and drop it like a ribbon.

nine

At this time, preheat the oven: up to 140 degrees and down to 150 degrees. Drop a few drops of lemon juice into the egg white, and add the remaining 30 grams of powdered sugar (three times). First, beat the fish with electric egg beater until it bubbles, and add a small amount.

10

After a few rounds, add more. Electric egg beater sent the egg whites at high speed, added the remaining powdered sugar for the last time, and continued to send them at high speed.

1 1

Lift the eggbeater to observe the state of the protein: just show a completely upright sharp corner. It's important to get it in place without any bending. )

12

Pour half the beaten egg whites into the red yolk paste.

13

Mix in a "J" shape, don't draw circles to avoid defoaming. Stir well and pour in the remaining egg whites.

14

Continue to stir evenly with a scraper.

15

Pour the prepared paste into the mold for 9 minutes. Town a few times on the table, town out big bubbles, draw small bubbles with bamboo sticks, showing a left-right "Z" shape.

16

After the oven is preheated: put it in the middle layer, heat it at 140℃, and bake it at 150℃ for 25 minutes.

17

There is no need to turn the cake over after baking. After cooling, it can be demoulded, and it will come out after two scratches, which is very easy to demould.

18

After the chocolate melts, pour it on oiled paper and smooth it with a spatula.

19

When it is slightly solidified, carve a small disk with a pasting mouth and make a small dot on the back of the ladybug. After complete curing and drying, the small wafer can be removed. Draw some more open tentacles.

20

Draw a straight line in the middle of the cake with melted chocolate, draw a black head, touch the tentacles, draw eyes with black and white chocolate, and touch the seven small black disks on the back.