1. Heat the unsalted butter to the extent that there are small bubbles on the edge to turn off the heat. Add low-gluten flour and mix quickly.
2. Then add the milk that has returned to room temperature and stir until the milk is completely absorbed (be sure to use room temperature milk to avoid too fast cooling).
3. Add egg yolks in portions. Each time the egg yolk is completely absorbed, add the next time. The egg yolk batter is ready for use.
4. Preheat the oven to 10 degrees C. Put the egg whites in a clean tank, first use a whisk to make some coarse foam, add fine sugar and cornstarch, and beat at medium and high speed until dry foaming.
5. Dry foaming: The meringue can be pulled out of sharp corners without bending or collapsing.
6. Take 1/3 of the meringue and add it to 3. Mix the meringue and egg yolk batter by cutting and mixing, then pour it into the steel basin with the remaining 2/3 of the meringue and mix evenly.
7. Use a spoon to fill the batter into the mold about 8 minutes full.
8. Put the mold in an oven that has been preheated to 170 degrees C and bake for about 8-10 minutes.
9. Take out the mold, turn it upside down and let it cool.
10. Take out the cake carefully.
11. Cut the dark chocolate into small pieces, heat in water to melt, and stir until smooth.
12. Take a cake, dip it in chocolate sauce, sprinkle with sugar beads or chocolate rice for decoration, and let cool.
13. You can also cut the white chocolate into small pieces, put it in a heat-resistant plastic bag, and soak in hot water to melt it.
14. Collect the white chocolate sauce in one corner of the plastic bag and cut a small mouth.
15. Just decorate the cake with white chocolate sauce.
Tips:1. If you don't want to decorate, the amount of sugar can be adjusted to 13.5g.
2. If there is no such mold, you can also use a normal six-line muffin mold, which is the same as 6 pieces.
3. Don't over-decorate, otherwise it will be too sweet!
