Difficulty: cutting pier (primary)

Time: 15 minutes

List of ingredients

6g low-gluten flour, 3g cocoa powder, 4 eggs, 52g corn oil, 4g cold water and 3g

Cooking steps

1/25

. 25

Weigh low-gluten flour

4/25

Add cocoa powder

5/25

Put the cocoa powder and low-gluten flour together and mix them evenly.

6/25

Egg whites and yolks are separated. Put the egg yolk in a large bowl

7/25

Add cold water and mix well.

8/25

When corn oil is heated, you can turn off the heat when small shredded oil is produced

9/25

Let it cool slightly.

1/25

Pour corn oil into a large bowl, add the mixture of flour and cocoa powder

11/25

and stir well.

12/25

Pour egg yolk liquid into it several times

13/25

Stir until it is smooth. The heat of the oil temperature will burn the gluten of the flour, so you don't have to worry about the gluten of the batter when mixing. )

14/25

Put the egg whites into a large basin without water and oil

15/25

Add the powdered sugar into it for three times

16/25

Just send it until it is wet and foamed.

17/25

Put one-third of the egg whites in the batter

18/25

Stir well quickly and gently.

19/25

Pour the batter into the remaining egg whites

2/25

Continue to mix evenly.

21/25

Take 45g toast box and put a layer of oil paper or tin foil inside. Pour the cake paste into it.

22/25

Preheat the oven and fire it up and down at 155 degrees for about 5 minutes.

23/25

Take out the baked cake, tear off the tin foil and put it on the grill to cool.

24/25

cut together.

the last step

is really soft enough to do Thomas rotation ~