Cooking Steps

1. 

   Step1:Forget to take a picture. Put together 15 grams of milk, oil and sugar until the sugar melts. If there is any sugar powder, it's best.

2. 

   Step2:Sift the low flour and cocoa powder and pour them into step 1. Mix them simply. Don't over mix them, so that the flour doesn't get gluten. Use the mixing technique. Don't circle them.

3. 

   Step3:Melt chocolate in water. Pour into step 2.

4. 

   Step4:Add egg yolk and mix wel

5. 

   Step5:To beat the protein, put it in an oil-free and water-free basin. Add 10 grams of sugar. First, beat it at a low speed. When there is a big bubble, add 10 grams of sugar. Continue to beat it. Use the word to beat. When there is a pattern, tighten up the remaining sugar. Add 10 grams of corn starch. Beat it at a low speed until it reaches the hard hair bubble. The best way to judge is to turn the protein basin upside down. The protein can't move.

6. 

   Step6:Preheat the oven 160 degrees and 10 minutes in advance

7. 

   Step7:Put 1 / 3 of the protein into the yolk paste. Mix well with the method of mixing. Add 1 / 3 of the protein and mix well. Finally, pour the mixed cake paste into the albumen basin and mix well. Pour in the mold. Shake for several times to remove the air in the cake paste. Bake for 50 minutes at 145 ℃ and 150 ℃. The temperature of each oven is different. Please refer to the temperature of your own oven.

8. 

   Step8:After baking, shake it a few more times. Turn it upside down to cool it. Demould it. Open it to eat