Cooking Steps

1. 

   Step1:Wash blueberries. Drain and set aside.

2. 

   Step2:Heat the dark chocolate in hot water until it melts. Please note that the water temperature should not be higher than 50 degrees. Otherwise, the chocolate is easy to separate water and oil.

3. 

   Step3:Add warm milk to the chocolate solution and stir until it is completely fused. Cool and set aside.

4. 

   Step4:The butter softened at room temperature is added with fine sugar. Use a scraper to press and mix a few times, and then use an electric eggbeater to beat until the color becomes lighter and the volume expands.

5. 

   Step5:Add 50 grams of whole egg liquid into the butter. Beat well each time before adding the next time. This step needs a little patience. I divided it six times.

6. 

   Step6:The state of beating the egg.

7. 

   Step7:Pour the cooled chocolate milk into the cooking basin.

8. 

   Step8:Use the scraper to mix evenly.

9. 

   Step9:Mix the low gluten flour, baking powder and salt.

10. 

    Step10:Sift the powder and add it to the mixing basin.

11. 

    Step11:Use a scraper to stir until there is no particle or dry powder.

12. 

    Step12:Put the cake paste into the decoration bag for use.

13. 

    Step13:Mold preparation.

14. 

    Step14:Squeeze in a layer of cake paste. Put on the blueberries.

15. 

    Step15:Squeeze in another layer of cake paste until it's about eight minutes full. Put on a few blueberries. Press slightly to make the blueberries and batter combine better.

16. 

    Step16:Put it in the middle layer of the oven that is preheated to 170 degrees in advance. Bake it for 28 minutes. Please adjust the temperature and time according to the spleen of your oven.

17. 

    Step17:Finished product. The blueberry bought this time is big and juicy enough. The effect of bursting pulp is gratifying.

18. 

    Step18:With a cup of black coffee. It's just the balance between bitter and sweet. Fresh blueberry with rich chocolate. The taste is quite good.