How to make Japanese chocolate sponge cake

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  1.Prepare the required materials

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  2.Egg white and egg yolk separation water-free and oil-free basin

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  3. Heat the milk, butter and dark chocolate over water and stir continuously until the chocolate melts p>

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  4.After melting

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  5.Sift in the cocoa powder and stir evenly, keep warm and set aside

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  6. Stirred chocolate liquid

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  7. Beat the egg whites into a rough foam, add a small spoonful of lemon juice, beat at high speed, add fine sugar in three batches, beat the egg whites until dry

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  8.Add egg yolks to the beaten egg whites

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  9.Continue to join

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  10.Continue to beat until the egg yolk and meringue are evenly mixed.The dripping texture has a very obvious sense of accumulation

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  11.Sift in the low powder at one time and corn flour mixture

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  12.Use a spatula or manual whisk to stir evenly until smooth.In the dry powder state, move gently and quickly, do not draw circles to avoid defoaming

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  13.Place lukewarm Pour the mixture of chocolate and butter milk on the surface of the face

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  14.Use a manual whisk to stir-fry Mix well

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  15. Pour the batter into the mold from a high place and tap the countertop lightly Beat out excess air bubbles 3 to 5 times

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  16. After the shock is completed, warm up Bake in the oven at 170 degrees on the middle level for 30 minutes.This still depends on the temperament of your own oven.

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  17.Prepare strawberries and tiannaiyou

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  18. It’s baked, garnish with cream, strawberries, chocolate needles, and enjoy the delicious cake!