Chinese Food
Chocolate cupcake with all eggs and zero mistakes
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The material is very simple. It's very homely. The whole egg cake doesn't retract. It can hardly fail. I didn't buy cocoa. It was made of beehive dark chocolate in my stock. This is the quantity of nine small paper cups.
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials first. This method is the simplest. It's clear at a glance.
Step2:Sift the flour + starch first. Three times is the bes
Step3:Melt chocolate in water. My beehive chocolate. It's in stock at home. I don't like it anymore. I just made it_
Step4:Finally, start beating the whole egg. In order to match my low-end eggbeater, play for 3 minutes, rest for 2 minutes, set up the paper cup oven, etc. After that, you will find that the whole egg liquid will become more viscous automatically. You can write clearly. The paste has obvious line
Step5:Add chocolate liquid, sifted flour and corn oil in turn. Mix well each time before adding the next material. The bubbles in the sauce can be eliminated by shaking the basin on the flow table.
Step6:Exactly the size of the 9 small cup
Step7:170 degrees up and down. 55 minutes at the bottom of the oven. It's roasted to 30 minute
Step8:Bake
Cooking tips:There are skills in making delicious dishes.
