Cooking Steps

1. 

   Step1:Butter softens at room temperature. Stir well with sugar powde

2. 

   Step2:Add in the egg liquid three times and mix wel

3. 

   Step3:Sift low flour and mix until there is no dry flour, then knead into smooth doug

4. 

   Step4:Take 150g of dough and add cocoa powder to mix it up to make the cup part of the cake. Take 40g of dough and add a small amount of cocoa powder to mix it up to make the line of the cup. Then take 30g of dough and add the pigment to mix it up. The remaining dough will keep the original flavor

5. 

   Step5:Make the cream part of the cake. Knead the original dough into a semicircle and put three cylinders on it. Knead it into an umbrella shape and put the oil wrapping paper into the refrigerator for freezing and shaping

6. 

   Step6:After filling the dark brown dough in the middle, roll a thin sheet to cover the surface. Continue to put it into the refrigerator for freezing and shaping

7. 

   Step7:To make the paper cup part, four pieces of dark brown are mixed with three pieces of light brown dough rolled into thin sheets, which are arranged into trapezoid shape. After pressing and sticking tightly, they are put into the refrigerator for freezing and shaping

8. 

   Step8:Take out the paper cup part from the refrigerator. Cut off the excess edge and assemble it with the cream part. Press it tightly and freeze it to shape

9. 

   Step9:Put a pink cylinder on top of the cream cream. Continue to refrigerate and shap

10. 

    Step10:Take out the frozen dough and slice it. Bake it in a preheated oven of 170 ℃ for about 15 minutes (remember to put tin paper on it in time

11. 

    Step11:Roaste