1. Prepare the ingredients, mix low flour and cocoa powder. Stir the oil and milk into an emulsified state for later use.
2. Add the caster sugar to the eggs three times and beat.
3. Dispense until the dripping custard does not disappear easily.
4. Sift the flour into the egg batter twice.
5. Flip up and down to make a brown batter.
6. Add the mixture of milk and salad oil and continue to mix up and down evenly.
7. Then pour it into a Baoermec mold coated with a little oil and shake it lightly to produce large bubbles.
8. Preheat the oven to 180 degrees, middle and lower, upper and lower fire, 20 minutes.
9. Add whipped cream and crushed fruit to taste even better.
Tips:1. When stirring the batter, stir up and down, and do not stir in circular motions.
2. If you don't have a Baoermeike mold at home, you can use paper cups, and the baked cupcakes will be cupcakes~ but the milk and oil should be increased by 10g respectively, so that the taste will be softer.
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