Preparation: Put a circle of oil paper around the mold
Mix low powder + baking soda and sieve twice. Add the salad oil and heat, pour the cocoa powder into the salad oil and mix well until no agglomerated granules
Put the egg liquid in the pot, add the sugar in a small amount and stir it a little. (Do not send it) Put the pot into the hot water and stir it with water to make it reach 40 degrees, then take it out; add the flowing water puddle (in winter) Put the leeches into a heat-resistant container, cover the surface with plastic wrap, and soften it with water to prevent fog from entering.
Use high speed to pick up the egg and write the egg in the pot, and the writing will not disappear immediately.
Then turn to low speed for 2 or 3 minutes to make the big bubbles basically disappear, the egg liquid becomes more delicate and looks very shiny (Small island teacher called this sorting bubble)
Add low powder, mix evenly
Take a small portion of the egg paste and add it to the salad oil mixed with cocoa powder.
Then all pour it back into the remaining egg paste and mix well.
Delivered into an oven preheated at 200 degrees, fired up and down, bottom layer, baked at 180 degrees for 35 to 40 minutes
After taking out, drop the mold from a height of about 15 cm to prevent the cake from shrinking.
Put the cake upside down on the shelf for about 5-6 minutes, then cool it face up. It is best to cover the cake with a plastic wrap to prevent moisture evaporation when it is basically at room temperature.