By Purple Xin shallow
<h2>Royalties</h2>
Egg yolk body
Low gluten flour 65g
Caster sugar 20g
Milk 50g
5 egg yolks
Cocoa powder 15g
Cornstarch 5g
Protein cream
5 egg whites
Vinegar or lemon juice a few drops
Sugar 40 g
<h2>Practice steps</h2>
1: Separate the yolks and egg whites from the eggs and put them in a clean basin. Add sugar, milk, cooking oil to the egg yolk and stir well by hand and then sift in low gluten flour, corn starch, cocoa powder, and stir by hand until smooth and dry powder-free!
2, drop a few drops of white vinegar or lemon juice in the egg white, beat at high speed with an electric whisk until the large bubbles, then add one-third of the white sugar and then hit at high speed until it becomes a small bubble state and then add one-third of the white sugar! After beating until it becomes delicate, finally add the remaining white sugar to the low speed to hit the big bend hook state
3, put one-third of the meringue into the yolk body, use a spatula to cut and mix evenly to the state of no dry powder, and then pour it all into the mermaid, cut and mix evenly, not excessive so as not to defoam, preheat the oven at 150 degrees for 5 minutes, bake at 150 degrees above and below for 25 minutes to get out of the oven! Feel the resistance on the surface by pressing lightly by hand and bake it
4, after the cake comes out of the oven, the heat is shaken by a light shock, and then let cool, use a knife to cut off the edge position first, and then use a ruler to divide it into uniform cake strips
5. Overlap well after cutting
6. You can squeeze the filling in the middle, which is particularly delicious!
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