1. Prepare the ingredients.
2. The white and egg yolk are separated.
3. Add oil to the egg yolk and mix with milk.
4. Stir until oil-free.
5. Add the sifted flour.
6. Stir evenly, without particles.
7. The stirred egg yolk paste can become fluid (according to the water absorption of the flour, the oil and milk can be increased or decreased by a small amount).
8. Protein insulated water (70 degrees), ready.
9. Add white sugar to the egg whites in three times, and heat the egg whites with insulated water (the egg beater will be sent for one minute at level 2, then for 6 minutes at level 5, and then for one minute at level 2). I usually can completely beat the egg whites in eight minutes.
10. Lift the whisk, and the beaten egg whites firm up into an inverted triangle.
11. The meringue and egg yolk paste are ready.
12. Spoon a scoop of meringue into the egg yolk paste, and mix evenly with a knife or knife.
13. Pour all the mixed batter into the meringue, and mix well (do not stir in a circle, or the batter will defoam, and the cake will fail).
14. The mixed cake batter.
15. Put it into a heart-shaped silicone mold and shake it flat.
16. Put it in a preheated oven, 180 degrees, middle level, bake for 30 minutes, and out of the oven (the temperature and time of baking the cake should be adjusted according to your own oven).
17. Let the baked cake cool.
18. The chocolate is slowly melted by the insulating water on the pan.
19. Pour the whole cake body and sprinkle with colored pins for decoration.
20. Cut the mango into pieces, make a flower, put it on the cake body, and finish.
21. not bad.
22. Cut a piece to try.
23. Here is a group photo.
