1. Add the egg whites in three times with sugar and beat to eight to distribute
2. Beat the egg yolks with sugar until the color becomes lighter, slowly add the salad oil and stir evenly, then add water at one time and mix well
3. Low powder, mix cocoa powder through a sieve and add to egg yolk paste, mix well
4. Put the batter into the mold, and bake the middle and lower layer at 165 degrees for 45 minutes.
5. The butter is softened at room temperature and sent
6. The egg whites are added three times and beaten with sugar to distribute. Put the water and sugar in a small pot and heat until the sugar water turns from transparent to golden yellow and is covered with small bubbles. Pour it into the beaten egg whites and stir at high speed until cooling down.
7. Add the meringue to the butter and mix, the white chocolate is melted in water, add to the buttercream and stir until it is smooth.
8. Combine the two half-round cakes into a spherical shape, and apply a thin layer of cream frosting. Use a toothpick to outline the outline of the Doraemon
9. Put a little dark chocolate and a little butter into a piping bag and melt in water and draw the outline on the cake
10. Turn a little cream frosting to red and apply on the tongue and nose (the nose is made of cake)
11. The white part can be squeezed with a small round flower mouth, and the blue part can be squeezed into a flower shape with a small five-tooth flower mouth.
Tips:If the blue part is mounted with a very small 6-tooth flower mouth, it will be more delicate, because it is the first time for me to mount flowers, it took a long time to mount it and it is not fine
