Tiny Dream Dragon Little Square

Thoroughly stir and emulsify the corn oil with the milk.

Mix the cake flour and cocoa powder in advance, then sift into the container and stir evenly.

Add the egg yolk to the batter and mix evenly.

Mix the orange peel with white sugar and let it sit for a while, then add it to the cocoa batter.

Add the egg whites in three batches to the granulated sugar and beat until soft peaks form.

Take one-third of the egg whites and fold them into the cocoa batter until evenly mixed, then pour it all into the remaining egg whites and fold until evenly combined.

Pour the batter into a baking tray lined with parchment paper or oiled cloth, bake in the oven at 150 degrees for 22-25 minutes.

I am using a Midea Encounter oven, which has a preheating function. Set the oven to the desired temperature in advance, and once it reaches the temperature, the oven will notify you. Place the baking tray into the oven and press the start button to begin timing. So, don't rush, gently mix it. Since the shape is stacked, the surface needs to be baked until it is firmer.

Remove from the mold right after baking and let it cool naturally, then cut into small squares, the size can be as you like.

Whip the cream, one layer of cake, one layer of cream, freeze in groups of 3 for 30 minutes.

Melt the dark chocolate and coconut oil over a double boiler, add chopped nuts, pour over the cake, and wait until the surface of the chocolate becomes matte before decorating.