1. Prepare the raw materials used
2. Separate the egg whites from the yolks, and ensure that the egg whites are clean, oil-free and water-free
3. Make the egg yolk paste first, add 20g of sugar to the egg yolk and stir evenly with egg yolk, so that the sugar and egg yolk are fully integrated. If the egg is just taken out, it is easier to mix the egg box in warm water
4. Then add 30g of corn oil and mix well, then pour in 40g of milk and continue to mix evenly, because to make a two-color paste, so evenly divide the egg yolk milk paste into two parts
5. One part is sifted into 25g low powder, the other part is sifted into 20g low powder and 5g cocoa powder
6. Add a few drops of lemon juice to the egg whites, a total of three gears. First, start beating at a low speed. After breaking up the egg whites, turn to three high speeds until the whisk has a small hook. Then you can add sugar. Add three thirds at a time. 1. After the sugar is melted, add half of the sugar and continue to beat at high speed until the sugar melts
7. Then add the remaining sugar and corn flour together and stir. Turn on the second gear and beat at medium speed until the corn flour is evenly mixed. Then use a spatula to scrape in the meringue with uneven edges.
8. Turn to a low speed and slowly whip in a circle in the middle. The quality meringue forms a uniform small bubble, so that all the large bubbles are sucked away. After a few turns, you must lift it up to see the tip hook state. Don't overdo it ( Ignore the sugar next to it)
9. Preheat the oven up and down 160 degrees to make an appointment. Divide the meringue into two equal parts. Take one third of the part and pour into the original paste. Use a spatula to cut and mix evenly. Then pour all the rest into the cut and mix evenly. In the same way, Also cut the cocoa paste and mix well
10. Pour the batter alternately into the mold, or you can pour half of it and then pour half of it alternately
11. Gently shake the mold to shake out the big bubbles. Bake at 160 degrees for about 35 minutes. The time is only a reference. The time can be floated up and down for 10 minutes. The surface of the eye side is raised to a certain height and then collapses slightly. You can insert a bamboo skewer into it, set the batter and bring it out and bake it
12. After being roasted and taken out, immediately fall down on the table at a height of 15~20cm, in order to shake out the excess heat inside, and then buckle.
13. After letting cool completely, take it off, use your hand along the edge of the mold and gently press down with your fingers to pull forward, turn the side and separate the mold to two-thirds of the height, then lift the bottom to take out the cake, and then Pull up by hand, it is easy to demould, you can also use a stripping knife
14. Finished picture
15. Finished picture
Tips:Take out the cup when you bake for 20-25 minutes. If there is a hollow mold, don’t look at it
