1. Prepare all the ingredients, separate the egg white and the yolk
2. Mix salad oil and egg yolk with sugar, add milk and egg yolk, and beat until smooth
3. Sift in the cocoa powder and low-gluten flour in 2 times, and mix them evenly. Be careful not to draw a circle to prevent the flour from becoming gluten.
4. Add the egg whites with sugar into the egg whites in 3 times and beat them until stiff foaming
5. Add the beaten egg whites to the roux in 3 times, mix well, and cut and dress to prevent the egg whites from defoaming.
6. Add the mixed batter to the mold, first fill up half of it, and put in the chocolate beans
7. Then add 9 minutes full, and sprinkle a little chocolate beans for decoration
8. Preheat the oven to 160°C, roast on the upper and lower fire for about 15 minutes, then turn to the lower fire and roast for 10 minutes. Pay attention to adjusting the time according to the degree of cake
Tips:Reference quantity: 6
