1. Brush butter in the Bolmec mold
2. Add corn oil to whipped cream
3. After stirring evenly, keep warm in the seat
4. Add sugar and salt to the egg liquid
5. Stir the hot water until the sugar and salt are completely melted and heated until the temperature reaches about 37-40 degrees
6. Remove the hot water and stir until the egg beater is lifted
7. Low powder and bamboo charcoal powder are mixed in advance
8. Sift into the egg yolk cream
9. Stir evenly until there is no powder
10. Sift the low powder into the mold and take out the excess powder by inverting
11. Pour the cake batter into the mold, shake it left and right to make the cake batter smooth, shake it lightly to produce big bubbles
12. Put it in the middle of the preheated oven, 160 degrees, 30 minutes
13. Take out after baking
14. Immediately reverse the mold, shake the mold, tap a few times, and the cake will be automatically released from the mold
15. After the cake is cool, cut the bottom flat
16. Add mango flesh to the cake
17. Add powdered sugar to the whipped cream and pass until 9 to distribute
18. Squeeze whipped cream
19. Insert two chocolate bars, sprinkle cocoa flakes, put mango flesh, and decorate
20. This cake cup is not suitable for refrigeration
21. Best to eat right after finishing
22. Finished picture
Tips:1. Fruits can be changed according to taste
2. The decoration can be customized
3. The whole egg liquid is easy to be sent when the temperature reaches 37-40 degrees, and the time is short
