Melaleuca

Melaleuca

1. The yolk protein is separated.

2. The yolk protein is separated.

3. The egg whites are beaten at a low speed with an electric whisk.

4. Add 1/3 sugar and whip into silk at low speed.

5. Then add 1/3 sugar, turn it at low speed and turn to high speed, so that the egg whites are out of danger.

6. Continue to add the last 1/3 of the sugar, the egg whites will continue to solidify, don't beat it too hard.

7. Corn oil and milk are fully integrated.

8. Add low-gluten flour and stir until there are no flour particles.

9. Add the egg yolk and continue to stir.

10. Take 8 grams of cocoa powder and melt it with hot water.

11. Stirred egg yolk paste.

12. Add 1/3 of the whipped egg whites and stir. . Note that the mixing is not stirring.

13. This is the first time that the cake batter has been mixed.

14. Add 1/3 of the whipped egg whites and continue toss.

15. Pour the batter into the last 1/3 of the whipped egg whites and continue to mix.

16. Take half of the cake batter that has been mixed.

17. Take a small part of this half and put it in the cocoa.

18. Stir well.

19. Pour in this half, and stir evenly.

20. Spread greased paper on the tray, pour half of the cake batter without cocoa powder, and then evenly squeeze the cake batter with cocoa powder on top.

21. Insert the chopsticks into the bottom, drawing s from top to bottom and from left to right.

22. Preheat the oven to 170 degrees and bake for 20 minutes.

23. Cut into small pieces, spread rose sauce in the middle, and pile up, decorate with fruit and cream on top.