Hot Pot Base Cake
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar melts
2.
Add the egg yolk and stir until uniform
3.
Add the sifted low-gluten flour and cocoa powder, stir until smooth and no particles
4.
Add the last part of sugar to the egg white and refrigerate for later use
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy
6.
Take one third of the meringue, mix with the egg yolk paste, and mix well
7.
Pour the even batter into the mold and use a spatula to flatten it.
8.
Preheat the oven in advance, the upper and lower fire is 170 degrees, bake for 30 minutes
9.
Preheat the oven in advance, the upper and lower fire is 170 degrees, bake for 30 minutes
10.
After baking, tear off the oil paper and let cool for later use
11.
Cream cheese and powdered sugar are insulated and smoothed with water
12.
Add the softened butter and beat until white
13.
Add the whipped cream to the butter sauce in 3 times and mix well
14.
Add appropriate amount of coloring to adjust to orange
15.
Stir in the right amount of biscuits to imitate the texture of the hot pot base
16.
Take out the baked cake base and let it cool to room temperature. Divide the cake base into two from the middle
17.
Spread a layer of cream evenly on the bottom layer, not too thick. Then put the other half of the cake base
18.
Spread the cream evenly on the outside of the cake embryo
19.
Finally decorated with dried chili, star anise and bay leaves, successfully disguised as a hot pot base with butter
20.
Cut into pieces