I'm going to share a record with you, my dear...

WHAT YOU NEED

Ingredients

Five eggs
Low powder 85 grams
15 grams of cocoa powder
80 grams of fine sugar
3 drops of lemon juice
70 ml of corn oil
70 ml of milk

How TO MADE 8 inches of coconut

Steps 1 to 4

1. Set of materials, fine sugar for 20g and 60g

2. Eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs

3. Pour into the milk and stir evenly.

4. 15 grams of cocoa powder

Steps 5 to 8

5. And 85 grams of low-grade flour sifted into the egg yolk.

6. It's not even folded for the photo - it's not even folded for the photo!

7. Add a few drops of lemon juice to the egg whites, add 1/3 of the fine sugar, add 60 g of fine sugar three times.

8. Continue stirring until the texture is added 2 times to the fine sugar and add all the fine sugar until the curved moisture is lifted.

Steps 9 to 12

9. Continue beating until the dry foaming state, i.e. when the egg beater is lifted, the protein can pull out a short upright pointed corner.

10. Avoid sending too much

11. Add 1/3 of the protein paste to the cocoa butter paste and stir evenly from bottom to top

12. After stirring, pour the egg yolk paste into the protein paste, using the same bottom-up stirring and slicing method.

Steps 13 to 16

13. Stir sparingly and quickly to avoid foaming

14. Pour a knife into the mold and gently rub it on the table to shake the air bubbles inside the cake paste.

15. Set the oven to 140 degrees in the middle for 60 minutes. Set the oven temperature according to your oven settings. If you want to be perfect, bake at 120 degrees for 30 minutes and then turn at 150 degrees for 30 minutes.

16. It was delicious.

17. The pursuit of perfection, the next time I'll change the way I make a more perfect cake.

18. It tastes good.

Handy cooking tips

　　When mixing the dough, the dough should be mixed from the bottom up, quickly and few times, to avoid foaming; when mixing, do not add all the proteins at once, so that it is not easy to mix evenly, and it is easy for the protein to foam; when mixing the dough, dough must be mixed to a dry state (when mixing the dough, add one or two drops of white vinegar or lemon juice, which can help the protein to be more easily mixed and more stable); when mixing the dough, dough should be mixed from the bottom to the top, quickly and few times, to avoid foaming; when mixing, do not add all the proteins at once, so that it is not easy to mix evenly, and it is easy for the protein to foam; when mixing, dough must be cooked with glue, do not use glue or oil on the dough, as this will make it difficult to climb up, and the whole dough will shrink together; when mixing, dough should be mixed for a long time; when mixing, dough should be cooked immediately at a low temperature, and dough should be dried quickly.