Hot Pot Base Cake
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add the sifted low-gluten flour and cocoa powder, and mix until smooth and without 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 evenly mixed batter into the meringue, mix and stir until there are no particles.
8.
Pour the evened batter into the mold and scrape it flat with a spatula.
9.
Preheat the oven in advance, and bake for 30 minutes at 170 degrees.
10.
Add the softened butter and beat until white.
11.
Add the softened butter and beat until white.
12.
Add the whipped cream to the butter sauce in 3 times and mix well.
13.
Add appropriate amount of coloring to adjust to orange.
14.
Stir in the right amount of biscuits to imitate the texture of the hot pot base.
15.
Take out the baked cake base and let it cool to room temperature. Divide the cake base into two from the middle.
16.
Spread a layer of cream evenly on the bottom layer, not too thick. Then put the other half of the cake base.
17.
Spread the cream evenly on the outside of the cake embryo.
18.
Finally, they were decorated with dried chili, star anise, and bay leaves, which successfully disguised as the base for hot pot with butter.
19.
Cut into pieces.