WHAT YOU NEED

Ingredients

Low powder 85 grams
Five eggs
45 grams of milk
45 grams of corn oil
5 grams of cocoa powder
A few drops of essential oil
Drops of white vinegar
80 g of white sugar

How TO MADE Chiang Kai-shek cake with leaves

Steps 1 to 4

1. Some ingredients: low-powdered white sugar, vanilla oil, eggs, milk, cocoa powder

2. Egg yolk separated, about 180 grams of egg yolk, about 85 grams of egg yolk

3. The butter is mixed with 20 grams of white sugar, corn oil, sesame oil, and milk.

4. Sift into a low powder and stir gently in an irregular manner

Steps 5 to 8

5. The egg yolk is ready to be used.

6. Add a few drops of white vinegar, add 60 grams of sugar three times, beat at high speed until moist foam, and then beat at low speed for about one minute.

7. The egg whites on the scrambler are upright.

8. Shovel a piece of protein cream into the egg yolk and stir evenly

Steps 9 to 12

9. The mixed egg paste is poured back into the protein cream and gently stirred from the bottom to the top.

10. The eggs are mixed and left a little, the rest is poured into the pan and scraped flat.

11. The cocoa powder is sifted into the dough, mixed with a rubber shovel, and placed in a bag of flowers.

12. Cocoa paste on a grilled plate

Steps 13 to 16

13. Crossed with a toothpick

14. Shake the pan a few times, put it in the lower layer of the preheated oven, 150 degrees, bake for about 40 minutes

15. It's time to take it out, shake it a few times, put it on the grill, and tear the oil and paper to dissipate the heat.

16. After drying, turn over and cut into small pieces for eating.