When I first bought the baking equipment, I heard that the egg-breaking machine was good, as a beginner I listened to everyone's advice and bought the egg-breaking machine, then I thought it was okay to hold it by hand, then I also chose a slightly larger one, then I used it all the time, the quality was really good, but then I regretted a little that I didn't buy a barrel, I had to hold the egg-breaking machine all the time, it was very tiring, a walking hand would shake the egg to fly everywhere, and get help wherever the bowl was busy, when the baby came to play with me, it was really fun, I couldn't play half a game, let the baby get hurt, so I rarely applied for a barrel egg-breaking machine, happy, thank you, thank you, thank you, thank you, and then I could play baking.When I received it, it was easy to disassemble and try to assemble it, but I had to pay attention to the fact that the head of the egg in the barrel could not be mistaken, one was geared, one was not, the head of the egg had to be installed in the gear slot, the machine head was also easy to install and remove, it was not used before I was still afraid that only one place would be uneven, it took me to know, the original egg barrel would turn around, this time I tried the whole egg, the most troublesome egg in the hand, it took a long time, I did not think this time 6 whole eggs only took less than two minutes, later when the moving machine found the machine sucked in tightly at work, it turned out to be under the table, it was really a good tool, so I bought a good egg barrel and bought a barrel.

WHAT YOU NEED

Ingredients

200 grams of low-fat flour
Eggs 300 grams
A moderate amount of cream
Strawberries in moderation
Chocolate paste 500 grams
150 grams of fine sugar
Vegetable oil or melted butter 50 grams

How TO MADE Chocolate sponge cake

Steps 1 to 4

1. Prepare the raw materials.

2. Put all the eggs and white sugar in the egg bucket.

3. Shift to 5th gear.

4. It takes about two minutes for the egg yolk to fall off, but it doesn't disappear that easily.

Steps 5 to 8

5. Sifted low-fat flour.

6. Turn up and down with a rubber scraper, do not draw a circle stirring to avoid stretching.

7. Pour into the vegetable oil and continue to roll up and down.

8. Preheat the oven at 180 degrees for five minutes, pour the cake paste into a pan covered with grease paper, shake the bubbles with force, and bake in the oven for 15 to 25 minutes.

Steps 9 to 12

9. It can be dried in the oven without the dough coming out with a toothpick.

10. Cut in half, spread the cream, apply on one piece of cake, sprinkle strawberry seeds, cover another piece of cake.

11. Chocolate paste is baked into a medium-sized, thin, thick skin, which can be sprinkled with cornstarch to prevent sticking.

12. The surface of the cake is thinly coated with a layer of cream, covered with chocolate peel.

Steps 13 to 16

13. Cut out the excess parts.

14. The necessary flowers and leaves are pressed on the chocolate peel with a sugar-turning tool.

15. You can add your favorite little animals.

16. Finally, use the water to stick to the cake.

17.

Handy cooking tips

　　Sponge cake (six-inch round two or 25B one baking tray, your recipe) (on the baking tray at 180 degrees for 15-25 minutes, six-inch round 180 degrees for 35 minutes)