1. Separate the egg white from the yolk (make sure the egg white container is oil-free and water-free)
2. Put the egg whites in the cook machine
3. Squeeze a few drops of lemon juice into the egg whites (outside the recipe portion)
4. Add 50 grams of caster sugar in three times and beat until hard foaming state
5. This picture shows the rigid foaming state
6. Add 30 grams of caster sugar to the egg yolk
7. Beat the egg yolks until white
8. Add clean water (the reason why you add water instead of milk is because the protein in the milk will cause the cocoa chiffon to become bitter), add olive oil
9. Stir until blended
10. Mix low-gluten flour and cocoa powder through a sieve, and sift into the egg yolk paste
11. Stir gently to avoid tendons
12. Mix the meringue with the egg yolk paste and mix it evenly by cutting and turning to avoid defoaming
13. Chop the dark chocolate
14. Mix into the batter and stir evenly to avoid defoaming
15. Squeeze it into a paper cup, shake the pan lightly to remove the big bubbles in the batter
16. Preheat the oven up and down to 170 degrees, bake the middle layer of the oven for 30 minutes, and buckle upside down on the grill after being out of the oven
17. Soften the butter, put the chopped white chocolate chips into the butter, and use the remaining heat of the butter to melt the chocolate chips
18. Heat Baileys liqueur to a boil, turn off the heat, and add the softened cream cheese
19. Beat the cream cheese and Baileys mixture until smooth
20. Mix the butter frosting and cream cheese frosting after refrigeration, add 10 grams of lemon juice, beat until smooth and bulky, put it in a piping bag and cool in the refrigerator for 10 minutes
21. Choose your favorite flower mouth to decorate
Tips:1. The Bailey's sweet cream frosting in this recipe can only be decorated with half of the cup cake (because my paper cup is the smallest), and it can also be decorated with whipped cream.
2. It is best to add the white chocolate paste after the butter is softened (melt white chocolate should be heated in water to ensure that no moisture is mixed in). I am lazy to melt the white chocolate with the remaining temperature of the melted butter. As a result, the butter cream will not solidify easily.
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