1. Make egg yolk paste. Fine sugar, egg yolk, and whole egg are mixed evenly and thoroughly. Mix egg yolk liquid with edible oil, beat with a whisk until fully emulsified
2. Sift in low-gluten flour; continue to stir with a whisk until a smooth and uniform batter without particles, set aside
3. Make meringue. Preheat the oven to 110 degrees 10-15 minutes in advance. Start to beat the egg whites, add the egg whites with sugar in portions, and beat until stiff foaming. After the egg beating head is lifted, the egg white tip is straight
4. Use a spatula to divide 1/3 of the egg whites and mix well with the previous egg yolk paste
5. Then pour the mixed batter back into the meringue
6. Mix the meringue with the egg yolk paste by turning and cutting.
7. Take two equal portions of the batter into a bowl, add cocoa powder to one portion, and dark cocoa powder to one portion, and mix evenly
8. The cocoa batter and black cocoa batter are also put into the piping bag separately, and the piping bag has a small mouth.
9. Put the original cake paste into a piping bag
10. Squeeze into the mold 8 minutes full, shake a few times, shake out the big batter bubbles
11. First use cocoa batter to draw patterns of different shapes
12. Then use black cocoa batter to outline the edges of the pattern
13. Put it in the middle and lower level of the preheated oven, 110 degrees: 25 minutes
14. Then set the temperature to 120 degrees for 10 minutes; 130 degrees for 5 minutes; 150 degrees for about 10 minutes. If you feel that the color is not enough at the end, adjust to 180 degrees at the end and bake for 1-2 minutes
15. Finally, don’t take it out immediately. After the oven is powered off, wait 5 minutes before baking out.
16. Finished product
17. Finished product
