Cooking Steps

1. 

   Step1:Mix the cocoa flour, salt and sugar powder in a bow

2. 

   Step2:Mix the eggs and milk in another basi

3. 

   Step3:Pour the milk and egg mixture into the flour and stir while pourin

4. 

   Step4:Find another container to sieve the chocolate past

5. 

   Step5:Heat butter in wate

6. 

   Step6:Cool in the air, pour into the chocolate paste, wrap the chocolate paste with plastic wrap and refrigerate for 1 hou

7. 

   Step7:One hour later, take out the chocolate paste and heat the pot. Spoon half a spoon and put it into the pot (my pot is bigger than six inches and smaller than eight inches). Shake it into a circle like a pancake. When there are thousands of layers of skin bubbles, use a silica gel scraper to gently scrape the surrounding area and turn the pot over. Pour it over, so make sure to use the non stick pot. Remember to fry it over a small heat. If you don't want to paste it on one side, you don't need to fry it on the other side, you don't need to put it on it It's oily because there's butter in the chocolate past

8. 

   Step8:It's the most troublesome thing to feel a skin bur

9. 

   Step9:Let the thousand layers of skin dry to room temperature and start whipping the cream. Put together the whipped cream, sugar powder, chocolate powder, vanilla essence, and beat it with the eggbeater until there is a pattern and a small hook is raised

10. 

    Step10:Use a scraper to put the cream on a plate or mold first. It's easier to fix it. Then cover a layer of cream with a layer of thousand layers of skin and cream with a layer of thousand layers of skin. And so on (the last layer needs a layer of thousand layers of skin). After that, put it in the refrigerator for a night or four hours

11. 

    Step11:Come out and sprinkle with cocoa powder