1. Put 10 grams of dark chocolate and 5 grams of salad oil in a bowl, separate with water and melt for later use. Put the egg yolk, sugar, salad oil and milk of the egg yolk batter into a bowl and stir to emulsify.
2. Sift the low-gluten flour and add it.
3. Stir well and set aside.
4. Add the granulated sugar of the meringue to the egg whites three times and stir with a whisk.
5. Use mid-range when stirring.
6. Just hit it wet and foam.
7. Put 1/3 of the meringue on the egg yolk batter and stir evenly.
8. Then pour the stirred egg yolk paste into the meringue.
9. Just stir evenly.
10. Pour the cake batter into a baking pan lined with greased paper and stir to level.
11. Put the chocolate in a squeeze bag and draw on the surface of the cake batter.
12. Use bamboo sticks to mark out the pattern.
13. Put it into the Dongling baking cube oven and bake, the upper tube is 150 degrees, the lower tube is 140 degrees, and the time is 23-25 minutes.
14. After drying, put cream or various jams to roll up.
15. Finished product.
Tips:1. Before baking, cover the bakeware with greased paper;
2. It is recommended to use an oven with precise temperature control. I use Dongling's new oven "Baked Cube" DL-K38E.
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