Cooking Steps

1. 

   Step1:Put the low gluten flour, cocoa powder, sugar and salt in the basin. Mix well. Add the egg mixture. Mix wel

2. 

   Step2:Microwave butter for a few minutes. Melt. Pour into cocoa batter. Mix well

3. 

   Step3:Milk is poured into the batter in several times. Mix well

4. 

   Step4:Sift the batter through a flour sieve. Let it stand for 30 minutes. Then you can make the crust

5. 

   Step5:After preheating the pan, brush a layer of butter to avoid sticking to the pan. Pour in 30ml of batter. Move quickly. Spread the butter evenly and evenly (the butter is only brushed once for the first time. The first cake can not be eaten. No butter needs to be brushed next

6. 

   Step6:When the bottom of the pot is full of batter, turn down the fire. Turn off the fire when bubbles appear on the dough

7. 

   Step7:Cool for about 10s. Wait for the bubbles to disappear. Use a scraper to scrape on the edge. Then you can directly uncover the dough and put it aside for use (if you are afraid that the dough will burn, you can also turn the pot upside down. Continue to scrape with a scraper until the dough falls on the table)

8. 

   Step8:Let's cool for a while. Smooth the dough. Wipe the pot with a clean cloth. Continue to make the ice skin. These batters should be able to spread 25 skins. After all are spread out, you can make thousands of layers of chocolate after cooling.

9. 

   Step9:Use mousse circle to print the size you nee

10. 

    Step10:Next, make a thousand layers of chocolate filling. Add 30g of fine sugar into the cream three times. If the cream can bring out a hard sharp corner state, it means that the cream is well beaten.

11. 

    Step11:Put a layer of skin. Put a tablespoon of cream to smooth. Then put a layer of skin. Put light cream to smooth. Repeat until the skin is used up

12. 

    Step12:Refrigerate for 1 hour. Take it out and sprinkle it with cocoa powder.