Cooking Steps

1. 

   Step1:Take a picture of some materials.

2. 

   Step2:Put the butter and dark chocolate into a container, dissolve in water and add sugar. Stir until it is completely dissolved and mixed.

3. 

   Step3:In the melted chocolate solution, add the broken egg solution three times. Stir each time until it is completely mixed.

4. 

   Step4:Sift in the high gluten powder and vanilla powder (drop two drops of vanilla essence if there is no vanilla powder). Stir well and then pour in the chopped walnuts. Mix well to make the cake liquid completely. Pour 6 pieces of cake liquid into the paper holder of the mould. Pour in 6 or 7 pieces of cake liquid. Preheat the oven to 190 degrees. Middle layer. Heat up and down for 25 minutes. At the end of the baking 8 minutes. From the oven into a sieve into coconut, and then continue to bake until the volume.

5. 

   Step5:Out of the oven.

6. 

   Step6:Let it cool. Slice and taste.

7. 

   Step7:In addition, the ratio was slightly adjusted to make walnut chocolate bean biscuit. (in the formula, the high gluten powder is replaced by the low gluten powder. The amount of powder should be increased to 110g, and 70g chocolate in the formula should not be all dissolved. 50g chocolate should be dissolved to 20g, and then chopped and added after adding the low gluten powder. The shape should be as you like.) Preheat the oven 180 degrees. Middle layer. Heat up and down for 15 minutes.

8. 

   Step8:This is the formula of the material list. It's made by adding twice the quantity and pouring 6-inch mold.

9. 

   Step9:Another demoulded one. Don't rush to eat hot one. Put it in the refrigerator for more than 5 hours and then cut it into pieces... This taste will not let people down. Super good.