1. Prepare the ingredients. There must be no water and oil in all containers, and the egg white and egg yolk must not be separated (the egg yolk must not be mixed in the egg white, a drop will not work, otherwise it will not be sent)
2. The egg whites and 27 grams of sugar are beaten with an electric whisk. The whisk must be clean and not oily or wet (some people will add a few drops of lemon juice or a little salt to beat, I think it is easy to beat, so I didn’t add it), When the egg whites are hard foamed, there will be a small hook when lifted.
3. Egg yolks and 10 grams of fine sugar, whipped evenly
4. Then add milk and mix well
5. Add low powder
6. Beat into a uniform egg yolk paste
7. Pour the egg whites into the egg yolk paste and mix well. Remember to turn up and down and mix well. Do not use a whisk and do not draw circles.
8. The cake batter after mixing is divided into three portions of 50 grams each, one portion is added with 10 grams of dragon juice (the dragon fruit is directly cut into a small piece and squeezed with a juicer without adding anything), one portion with a small amount of cocoa powder, one portion with a small amount Matcha powder, also mix well by turning up and down
9. First pour the original cake batter into the bottom of the heart-shaped cake mold, and then pour the cake batter with cocoa powder (pour directly in the middle, it will automatically spread around, no need to pour around)
10. Pour the cake batter with matcha powder in the same way, and finally pour the dragon fruit cake batter. Preheat the oven at 150 degrees for about 5 minutes. Put the cake batter into the batter and bake for 40 minutes.
Tips:As soon as the finished product came out, my mother took it to grandpa to eat.
