1. Separate the eggs into each basin first
2. Add milk and corn oil to the egg yolk bowl and mix well
3. Sift the low-gluten flour and stir,
4. Then add a few drops of lemon juice to beat the egg whites to get rid of the smell, add the sugar to the egg whites three times and beat them to a wet state
5. Then divide half of the egg white into the egg yolk paste and stir evenly, leaving half of the egg white for another
6. Put the cocoa powder in the other egg whites and stir evenly
7. At this time, take out a six-inch and an eight-inch abrasive tool, and pour into the cake batter, a layer of cocoa batter, and a layer of cake batter, similar to stacking, lightly shake it, and shake away the big bubbles.
8. Put it into a preheated electric oven, heat up and down at 150 degrees, and bake for one hour
9. Out of the oven, down for four hours
10. After four hours, you can cut it up and eat it
11. The pattern is very beautiful
Tips:Weigh all the materials and set them aside
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