1. Spread butter in the mold and sift in a small amount of low-gluten flour. (This step can be replaced by oil paper)
2. Soften the butter (you can press your fingers into a pit) and beat it with a manual whisk until it is smooth. Do not use liquefied cream, which will affect the fluffy taste of the cake.
3. Heat the chocolate in 50 degrees of warm water, beat it in three times until the chocolate is even and smooth, and then add the butter.
4. Add sugar to the whole egg liquid, use an electric whisk to beat at high speed until shallow lines appear, then wrap it in plastic wrap. Pour the whipped egg liquid into the chocolate and stir well.
5. Sift in low-gluten flour and stir with a manual whisk until no dry powder is visible. Put the mixed batter into the piping bag, squeeze it into the mold container, and shake the surface.
6. After the cream cheese is softened in water, add confectioner’s sugar, whole egg liquid, and vanilla extract, and beat with a manual whisk until there are no particles.
7. Put the cheese paste into the piping bag, squeeze it on the surface of the brownie cake, and smooth it with a small spatula or spoon. Pick up the thick end of the chopsticks from the bottom of the mold and draw the lines.
8. Preheat the oven 180 degrees in advance (an oven thermometer is required), and bake for 30 minutes. Leave it to stand for 5 minutes after it is out of the oven, and then release it from the mold after letting it cool.
