2. Separate the egg yolk from the egg white and put the egg white in the refrigerator for later use. Add honey to the egg yolk and stir well with a manual whisk.
3. Add water and cooking oil one after another, and each item needs to be fully stirred before adding another item.
4. Sieve and add sticky rice flour and cocoa powder, and stir evenly with a manual eggbeater.
5. Take the protein out of the refrigerator, add the fine sugar in three steps, and send it with electric egg beater until it is wet and frothy. The protein cream is shiny and presents a state of big hook.
6. Take the 1/3 beaten egg white cream, add it to the egg yolk paste and mix it quickly.
7. Pour the pre-mixed batter back into the remaining protein cream, and gently mix the two with a scraper.
8. Wrap the outer layer of Mu Si circle tightly with two layers of tin foil paper and put it on the baking tray.
9. Pour the cake paste to the bottom of the mold about 0.5~0.8 cm, shake the mold once together with the baking tray, shake out the big bubbles, put them in the middle and lower layers of the oven, and bake at 180℃ 15 minutes.
10, take out the baked mold, draw a circle around the mold with a knife, and separate the edge of the cake from the mold, but be careful not to cut the tin foil paper, and put it aside after drawing.
1 1, put the whipped cream and water chestnut into the pot and boil until it is slightly boiling, and set aside.
12. Heat the dark chocolate in water to melt it (or melt it with medium-low heat microwave).
13. Pour the light cream liquid into the chocolate several times, stir it slowly and evenly with a spatula, and try not to let the liquid bubble.
14. Put the softened butter into the chocolate liquid and stir with a spatula until the butter and chocolate are completely blended. At this time, the chocolate liquid should be bright and smooth.
15. Put the mold on the baking tray, pour in the chocolate liquid, shake it left and right to make the surface of the chocolate liquid smooth, shake the baking tray several times to shake out the bubbles, and then put it in the refrigerator for about 1 hour until the chocolate is completely solidified.
16. Take out the mold, remove the tin foil paper, put it on a plate, blow around the mold several times with a hair dryer, and remove the Mu Si ring, then cut it into pieces for eating.