1. Low powder and cocoa powder are mixed and sieved in advance.
2. The milk and corn oil are weighed in advance.
3. Put two eggs and sugar in a bowl.
4. Beat with hot water every 40 degrees (when the indoor temperature is low)
5. The whisk is whipped from low speed to medium high speed, and finally it is whipped at a low speed with a whisk (the color of the egg liquid will become lighter and the volume will increase)
6. The beaten whole egg liquid will not disappear immediately after lifting the whisk.
7. Pour the sifted two powders into the egg batter.
8. Quick and gentle mixing (do not make a circle)
9. Add liquid and stir quickly.
10. The mixed cocoa paste.
11. Grease and dust the mold in advance (anti-sticking)
12. Put the cocoa paste into a piping bag and squeeze 8 minutes full.
13. Gently shake twice before entering the oven.
14. Preheat the oven in advance, 15-18 minutes in the middle at 150°C.
15. Leave the mold to cool slightly.
16. Sift powdered sugar (paper cut by yourself)
17. Squeeze the melted chocolate garnish.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
20. Do you want to bite me?
21. Bear donuts.
22. Delicious sponge cake.
Tips:Pay attention to the temperature and mixing technique when stirring the whole egg.
