1. Separate egg yolk protein, beat egg yolk
2. Add corn oil and milk and mix well until oil-free
3. Sift the low-gluten flour into the egg liquid
4. Mix well with a spatula
5. Add the white sugar to the egg whites and stir until hard foaming, that is, short sharp corners appear.
6. Take 1/3 into the egg yolk paste and make the copy evenly
7. Pour back into the original egg whites and mix evenly
8. Pour into two 4-inch anode movable bottom molds. After the oven 140 is preheated, put it in the oven and bake for about 35 minutes. After the oven is out, let it cool down.
9. After the cakes are unmolded, cut each one into 2 portions
10. Take 160g of whipped cream and add 16g of caster sugar and beat until clear texture appears
11. Put a slice of cake on the base, spread light cream, add honey beans, smooth and cover with a layer of cake slices
12. And so on after all are smoothed out
13. Whip the remaining whipped cream with fine sugar and a drop of red pigment, take 1/3 of it and apply it on the top layer, add a little bit of red pigment to the rest and mix well, take it out and put it on the side of the cake
14. Wipe the noodles with a spatula
15. After the whipped cream is boiled, remove from the heat, pour in the chocolate coins to melt, and keep it warm
16. Use a small spoon to pour on the cake surface and let a little drip homeopathically.
17. Finished product
18. Finished product
Tips:When making chocolate dry noodles, the cakes that have been spread can be placed in the refrigerator to make the noodles better glaze.
