1.
material:
Egg Yolk: 3, Zhanyi Fine Sugar: 30g, Salad Oil: 30g, Warm Water: 40g, Zhanyi Low-gluten Powder: 75g, Cocoa Powder: 3g, Cocoa Powder: 6g, Egg White: 4, Granulated sugar: 50 grams
2.
Production:
Take three large bowls, pour 3 grams of cocoa powder into one of the bowls, pour 10 grams of warm water, mix well and set aside
3. Then pour 6 grams of cocoa powder into another bowl, pour 20 grams of warm water and mix well for later use, and pour 10 grams of warm water into the third bowl
4. Pour 10 grams of caster sugar and 10 grams of salad oil in each of the three bowls and mix well
5. Then add one egg yolk to each of the 3 bowls and mix well
6. Sift 25 grams of low-gluten flour into each of 3 bowls
7. Mix several large bowls of sifted low-gluten flour separately and set aside
8. The egg whites are foamed first, and then poured into the fine sugar in batches to quickly beat them to wet foaming
9. Add the same amount of beaten egg whites into 3 large bowls
10. Stir separately with a spatula evenly
11. First take half of each into the mold
12. Then put the remaining batter in the 3 bowls in staggered colors into the mold
13. Preheat the oven at 175°C for 5 minutes, put the mold in the middle and lower layer of the oven, bake for about 40 minutes, stick it in with a toothpick, take out the sticky tape on the toothpick, and then it will be out of the oven. , (Or on the bottle)
14. It can be demoulded after cooling completely
