1. Prepare the materials
2. Separate the eggs in two clean containers to separate the yolk from the egg white. Be sure not to mix the egg yolk in the egg white, which will affect the flow.
3. Add 30g of fine sugar to the egg yolk
4. Add 60g water
5. Add 30g cocoa powder (cocoa powder should be sifted in advance)
6. Stir it with a spatula until it is smooth and no particles. This step is more laborious, but it must be stirred well.
7. Sift in 70g low-gluten flour and stir until there are no particles. The state of the cake batter is thicker than usual. Don't worry.
8. Add 70g of sugar in three times during the process of whisking the egg whites. Send it to the state in the picture and add one-third of the sugar
9. Hit to the state in the picture and add sugar for the second time
10. Send to the state in the picture, add sugar for the third time
11. Add one-third egg whites to the cake batter
12. Quickly stir evenly, do not stir in a circle
13. Add the remaining egg whites and mix well
14. Pour into the mold to shake out larger bubbles
15. The oven is preheated for ten minutes in advance. My oven is 15L, which is relatively small. Put it in the middle and lower level of the oven. (The upper and lower fire in a small oven is 120°C for 45 minutes, and the upper and lower fire is 145°C for 25 minutes.) The lower and middle layer of the larger oven is heated at 150°C for 55 minutes and can be covered with tin foil.
16. Take out the inverted button and let it cool for release. I can't help it at this step, so the model is not very good-looking
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