1. First, separate the egg whites and egg yolks into an oil-free and water-free egg-beating bowl. Wash the cocoa powder with hot boiled water and stir evenly, then add fine sugar A and stir evenly.
2. Mix corn oil and milk, and use a manual whisk until fully emulsified.
3. Add the sifted low-gluten flour and stir until there is no dry powder.
4. Add all the egg yolks at once and continue to draw a word and stir evenly.
5. The stirred egg yolk paste is fine and smooth, and has strong fluidity, and it can flow down smoothly when the whisk is lifted.
6. Add a few drops of lemon juice to the egg whites, beat with a whisk until it is soaked, add one-third of the fine sugar B, and continue to beat.
7. Beat to the state of fine foam and then add one-third of the sugar, continue to beat.
8. When there are a few lines, add the remaining sugar and continue to beat.
9. Just hit the hook state.
10. This is the hook state of the whisk.
11. Take one third of the egg whites into the egg yolk paste.
12. Stir evenly with a manual whisk.
13. Pour the stirred batter into the remaining egg whites and stir evenly.
14. Take one third of the batter into the cocoa solution.
15. Stir evenly.
16. Use a spoon to take the cocoa batter and pour it into the mold as shown in the picture.
17. Fill in the blanks with the original color batter, and pour all the batter into the mold repeatedly.
18. After pouring all into the mold, lightly shake the mold to produce bubbles. Preheat the oven up and down to 150 degrees.
19. Bake the middle and lower layer at 150 degrees for 45 minutes.
20. Shake the mold out of the oven and let it cool down.
21. Demoulding.
Tips:note:
1. Just hit the egg white to the hook state, don't hit it.
2. The egg yolk paste should be stirred with a single word, not in a circle, to avoid tendons.
3. Note that when mixing the egg whites at the end, stir and do not draw circles to avoid defoaming.
