2. Mix the low-gluten flour, monascus powder and cocoa powder and sieve them twice.
3. Add corn oil to water.
4. Stir until emulsified.
5. Sieve in the mixed powder.
6. Stir until there is no dry powder and no particles.
7. Add the egg yolk, and the egg yolk will be separated from the protein in advance.
8. Stir well, cut or stir, and don't stir in circles.
9. Add sugar to the egg whites three times, and beat the egg whites until the eggbeater has a long angle.
10, take one third of the protein and put it into the egg yolk paste, and stir it evenly by turning or cutting.
1 1, pour in the remaining egg whites, and stir evenly in the same way.
12, the batter looks fine and shiny after mixing evenly.
13, spread a layer of oil paper in the mold, pour in the batter, shake off bubbles, put it in a preheated oven, and fire at 170 for about 20 minutes.
14. Next, decorate the flowers and add 25g sugar to 300g whipped cream.
15. Take a cake embryo, squeeze it into light cream, cover it with a cake embryo, and repeat the above steps again until the cake embryo is used up, and put your favorite flowers on the top layer.