1. The first step is to make biscuit trunks. Mix the powder materials through a sieve, add sugar, egg liquid, condensed milk, and vegetable oil and mix them evenly, sandwich them between two pieces of greased paper or plastic wrap and roll them into thin slices.
2. Put the drawn drawing on it and cut out the shape of the tree trunk with a cutter
3. The corners are trimmed and smooth, and the bottom of the trunk is slightly longer, so that it can be easily inserted into the cupcake
4. Put it in the middle of the oven, heat up and down at 165 degrees, and bake for about 15 minutes
5. Take out to cool, set aside
6. The second step is to make a "potted flowerpot". Beat the eggs in an egg-beating bowl sitting in hot water, add fine sugar one by one, and beat until the color becomes lighter, the volume expands, and the dripping marks will not disappear quickly, then sift in the low-gluten flour and mix well. Add salad oil and mix well
7. Put the paper tray into the mold, pour the cake batter, and it's full.
8. Put it into the middle layer of the preheated oven and bake at 170 degrees for about 15 minutes. Take out to cool, set aside
9. The third step is to make chocolate leaves. The chocolate is placed in a piping bag, and after it is melted in water, the pattern is drawn on the back of the oiled paper with the pattern. Curl the greased paper a little bit, fix it, and tear off the greased paper after the chocolate has solidified
10. Then use dark chocolate to outline the veins and petioles
11. Insert the trunk biscuit into the cupcake and use a little melted chocolate to thinly stick the leaves to the branches.
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