Egg yolk protein isolate, egg yolk+salad oil+milk, stir well.

Sift the low-gluten flour and cocoa powder into the egg yolk liquid at one time.

Stir well to form a paste.

Add the fine sugar into the egg white for three times and stir.

Beat the egg whites until they are hard and foaming, that is, lift the eggbeater at a small vertical angle.

Take one third of the egg whites and the cocoa batter mixed before, and stir well.

The picture shows a batter mixed with one-third protein, so it is forbidden to stir in circles.

Pour the cocoa batter into the remaining egg whites.

Similarly, stir evenly from bottom to top. At this time, you can preheat the oven to 150 degrees at the same time.

Pour the prepared batter into the baking pan (if it is not non-stick baking pan, it is recommended to spread oil paper), and pat the bottom of the baking pan several times to shake out big bubbles.

Middle layer of oven, 150 degrees, 40 minutes.

Add powdered sugar to the whipped cream and stir.

Put the whipped cream in a paper bag and refrigerate for later use.

Prepare fruits and strawberries into small pieces for later use.

Take a look at the oven. It's beautiful. It's coming out soon! Will everyone have the habit of lying next to the oven like me? Ho ho ...

Take out the baked cake in time and let it cool.

There was no mold of the right size at home, so I used a thinner crystal cup instead.

Cut the cupcakes into the shape and size you want.

Squeeze a layer of whipped cream on the first layer of cupcakes.

Sprinkle a little strawberry fruit

Cover with another cupcake.

Continue to squeeze a layer of cream, the surface can be gently smoothed with the back of a spoon, add blueberries and strawberries, and it is finished.

Continue to draw the finished product drawing

Continue to draw the finished product drawing