Egg yolk paste material

Egg yolk 1 piece

Salad oil 10g

Low gluten powder 17g

Cocoa powder 3g

Milk 10g

Protein frost material

Protein 1 piece

Fine sugar 15g

Lemon juice 3 drops

How to make a 4-inch cocoa cake?

Beat egg yolk, add salad oil and stir well, then add milk and stir well.

Sieve the low-gluten flour and cocoa powder, add the egg yolk paste and stir well until there are no particles. Oven preheating 120℃

Put the egg whites into a water-free and oil-free basin, drop three drops of lemon juice into the fish-eye bubble, add one-third of fine sugar, continue to beat until the egg whites are fine, add one-third of sugar, then beat the egg whites until they start to have lines, add the last one-third of sugar, and continue to beat them until they are hard. Just lift the egg beater with a small straight hook.

Add one third of the protein paste to the egg yolk paste and stir it. Stir it from bottom to top by cooking. Just stir it evenly. Don't stir it too much!

Pour the stirred egg yolk protein paste into two-thirds of the egg white cream, and then pour it into the mold to shake off the bubbles!

Put the mold in the oven, bake at 120℃ for 50 minutes, and observe for the last ten minutes!

Vibrate the mold after taking out of the furnace, immediately back-buckle the baking net, cool it and demould it!