1. The eggs are separated in two clean basins without oil and water.
2. Add 10g of milk, corn oil, and sugar to the egg yolk, mix well and emulsify fully.
3. Sift in low-gluten flour and mix well.
4. Stir the custard.
5. Add white sugar to the egg whites in three times and beat with a whisk to cause moist foaming. Pull up the whisk to form a large hook.
6. Take one third of the egg whites into the egg yolk, mix and cut or stir evenly.
7. Pour back into the egg white bowl, and mix well again by tossing or cutting.
8. Pour it into a 28x28 gold plate covered with oil cloth (or oil paper). The plastic scraper scrapes evenly.
9. Slightly shake it a few times to produce large bubbles, put it into the preheated oven, and heat up and down at 165 degrees for 20 minutes.
10. When it's out of the oven, lift the tarp together and slide it onto the grilling net, uncover the surroundings and let it cool. Cover the surface with a clean greased paper and turn it over. Remove the tarp.
11. Cut the cake into suitable small pieces.
12. Pour the chocolate into a small basin and heat it over a small fire until it melts. Put the sliced cake into small pieces, insert a popsicle stick, and roll in the chocolate solution to make the cake sticky with chocolate. Just sprinkle with colored needles for decoration.
13. The yogurt is drizzled on the cake and sprinkled with cooked peanuts, which is also delicious.
14. After everything is done, put it in the refrigerator for an hour to taste better! carry out!
15. cake? Ice cream? Stupid indistinguishable
16. The softness of the cake, the crispness of the chocolate, a bite, so satisfying!
Tips:1. Be careful not to enter water when the chocolate melts, or it will solidify immediately. After making it, put it in the refrigerator for one hour, it's cool and delicious!
2. Personal favorite can put nuts.
3. Both black and white chocolate can be used.
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