#aca烤明星大赛#[chocolate Cupcakes]
1.
Prepare materials
2.
Put the chocolate and butter together in a bowl and melt in water, stir well, take out the spare egg to separate, add 15g of fine sugar into the egg yolk, beat until the color is obviously lighter, and the volume increases. Pour the melted chocolate paste into the egg batter, stir and pour evenly Add boiled water, stir evenly and sift in the low powder and cocoa powder at the same time, stir until no powder, set aside
3.
Beat the egg whites until coarsely foamed and add the remaining 30g of fine sugar in batches until the egg whites are straight and short-pointed. Distribute half of the egg whites into the chocolate custard, and mix them evenly by cutting and mixing. Pour back into the egg whites, cut and mix evenly in the same way, put the egg batter into the squeeze bag, squeeze it into the paper tray, put a cranberry and squeeze some egg batter until halfway through It's full
4.
Squeeze the rest of the egg batter in the same way, put it into the oven, middle layer, 180 degrees, about 15 minutes
5.
Take it out and let cool after baking
6.
Whip the cream and squeeze it into a pattern you like