Serving Size: 6pcs Mould: 28*28cm Square Baking Tray Preparation: *3 eggs, egg white, egg yolk separately *Bake oil, oiled paper
Pour 30g milk, 30g salad oil and 15g fine sugar into the egg bowl and mix well
Then sift 40g of low-gluten flour and 10g of alcohol black cocoa powder and mix well without particles. Pour in 3 egg yolks and mix well to form a batter.
The oven is opened and fired 170 degrees preheated, 3 egg whites, 40g fine sugar and 1ml small tata powder are poured into another egg bowl to send to dry foaming.
Lifting the egg beater will become an inverted triangle.
Beat the good egg clear twice and add to the batter and mix well.
Pour into the baking tray and wipe the trowel
Put it in a preheated oven at 170 degrees and bake for about 18 minutes to remove it. (You need to make two plates of 28*28cm cake)
450g of whipped cream and 45g of powdered sugar are poured into the egg bowl and sent into a creamy shape.
Let the cool cake go out and put a proper amount of cream on the front of the clean oil paper.
Cut off the side and divide it into 3
First roll one of them up, place it on the turntable, and then circle the rest to the size of the cake you want.
Finally, apply cream to the side and top and sprinkle with moisture-proof cocoa powder.