1. Add sugar and baking powder to the eggs at once
2. The custard paste will not disappear immediately after the heat insulation water is passed until it is proposed.
3. Ready
4. Sift into the low-gluten flour three times and mix well each time
5. Sift all the low-gluten flour and mix well, then add corn oil three times and mix well each time. Pay attention not to defoam during the mixing process.
6. Put the egg paste into a piping bag or a container that is easier to control the flow rate
7. Pour into each hole of the abrasive tool and pour it out until it protrudes, then cover the lid, and bake in the middle of the oven 180 for about 15 minutes!
8. After roasting it, taking it out and cooling it off, it’s not easy for me to be impatient!
9. The chocolate insulation water melts, so you can't just use it at 70 degrees Celsius. Melt well and leave the hot water.
10. Take a paper stick and stick a little chocolate liquid on the cake body and put it on the cake body until the chocolate is completely cooled, then wrap the cake body with chocolate liquid, wrap it and turn it so that it will be more even and smooth. If you want to decorate the colored candy, decorate it immediately. To paint, wait until the chocolate is completely dry before painting!
11. Pack it when it's dry, and put it in the refrigerator when you don't eat it right away in the summer, otherwise the colored candy will soften the color and affect the appearance!
12. Appreciation of finished products
13. Appreciation of finished products
14. Appreciation of finished products
15. Appreciation of finished products
16. Appreciation of finished products
17. Let’s have a Chinese blue background today!
Tips:The chocolate melts must be handled well! Otherwise, a lot of chocolate will be wasted
