1. Put the egg whites in a clean basin.
2. Put the cocoa powder and 20 grams of salad oil in a bowl and stir well.
3. Stir well
4. Add 40 grams of milk, 20 grams of salad oil and 10 grams of sugar to the egg yolk
5. Stir well
6. Sift the low-gluten flour and mix well
7. Stir to make a paste
8. Add 60 grams of granulated sugar to the egg whites
9. Stir it into a chicken tail shape with a whisk at a low level
10. Put a small portion of egg yolk paste and meringue in a separate bowl and mix well
11. Start with a disposable squeeze bag
12. Squeeze it onto the greased paper in the baking tray,
13. Then add the chocolate to the egg yolk paste and stir well
14. Add one-third of the meringue and stir well
15. Stir the chocolate batter and pour it into the meringue and stir evenly
16. Pour it into the baking dish and mix evenly. Beat on the counter a few times.
17. Put it in the oven and bake, the upper tube is 130 degrees, the lower tube is 100 degrees, time is 23-25 minutes
18. Let dry
19. Put 100 grams of whipped cream and 10 grams of powdered sugar in a basin and stir
20. Just hit 8.90%
21. Roll up the surface of the light cream cake
22. Finished product
Tips:It is recommended to use an electronic oven that can independently control the temperature up and down. I use Dongling’s DL-K32H oven.
