# Fourth Baking Contest and is Love to Eat Festival#qianye Pattern Cake

# Fourth Baking Contest and is Love to Eat Festival#qianye Pattern Cake

1. The egg whites are separated from the egg yolks. The egg whites should be water-free and oil-free

2. Add 10g of fine sugar to the egg yolk

3. Add 30g oil and beat until fully emulsified

4. Add 60g milk and beat evenly

5. Sift in low-gluten flour

6. Use irregular techniques to mix into a smooth and delicate batter

7. Add a few drops of white vinegar to the egg whites, add sugar in 3 times, and whip until dry and foamy.

8. First take 1/3 of the meringue and pour it into the egg yolk paste, stir evenly

9. Pour back into the remaining egg whites and mix evenly into a cake batter

10. Take a little cake batter and mix it with cocoa powder and put it into a piping bag

11. Pour the cake batter into an eight-inch cake tin, and squeeze the cocoa cake batter on top (please ignore the handicapped party)

12. Use a toothpick to mark out the pattern

13. Put it in the preheated oven, fire up and down 120 degrees, lower and middle level, 60 minutes

14. Take out the baked cake, shake it on the table a few times, shake out most of the heat, and buckle it upside down on the grill

15. Demould after cooling

16. The cake is not bad, the inside is soft

17. Come to a close-up

18. Beautiful drops under the sun