Cooking Steps

1. 

   Step1:Pour butter, milk and cocoa powder into a small milk pot. Heat and stir well. Boil slightly and set aside.

2. 

   Step2:Add the protein to the sugar. Stir it to make it dry and foamy.

3. 

   Step3:Add the yolk. Beat until the batter drips after lifting the beater can draw an 8 character. It will not be spread out immediately.

4. 

   Step4:Sift in the low gluten powder. Turn it over with a silica gel scraper until no dry powder can be seen.

5. 

   Step5:Put a little batter into the milk pot. Mix well with cocoa batter. Then pour all batter back into the egg basin. Quickly mix well.

6. 

   Step6:The batter is evenly squeezed into the muffin mould of the kitchen where the oilpaper is laid.

7. 

   Step7:Put it into the preheated oven. Heat it up and down for 160 degrees. Bake it in the middle layer for about 20 minutes. After it is out of the oven, cool it for standby.

8. 

   Step8:Pour 15 grams of light cream into the milk pot. Heat it on a small heat until it boils slightly. Cool it to 50 ℃ after leaving the heat. Put in the chocolate. Stir with a small spatula.

9. 

   Step9:Beat 100 grams of light cream to 8 with an electric beater. Pour in the Chocolate Ganache which is cold and slightly flowing. Mix well.

10. 

    Step10:The chocolate cream is put into the flower mounting bag with the eight teeth flower mounting mouth.

11. 

    Step11:Cool the cocoa cake thoroughly. Squeeze a circle of chocolate cream on the surface in turn. Then use brejie biscuits, small round biscuits and colored chocolate beans for modeling. Finally, use white cream and black sesame as eye decoration.