1. Prepare the materials
2. Separate the egg whites, put them in a large oil-free and water-free basin, add 30g sugar in 3 times and beat to 9 for distribution, close to rigid foaming
3. Add 20g sugar to the egg yolk and beat with an electric whisk until the color becomes lighter and the volume becomes larger
4. Add salad oil and continue to beat evenly
5. First take 3 minutes 1 meringue into the egg yolk, stir evenly with a spatula
6. Pour all the mixed batter back into the meringue and stir evenly with a spatula. Do not stir in a circular motion.
7. Mix the cocoa and low-gluten flour and sieve, add it to the egg yolk paste in 3 times, and stir evenly from the bottom with a spatula
8. The mixed batter has no dry powder form
9. Put into a paper cup 8 minutes full
10. Put it in the preheated oven, 175 degrees, middle level, up and down, 18 minutes (time and temperature are for reference only), and cool after baking
11. Chocolate melts in water
12. After whipping 80g whipped cream + 10g icing sugar, add chocolate and stir evenly
13. Put it into a piping bag and squeeze it on the cake body... Only one star flower mouth can be found at home...
14. I don’t know how to decorate flowers, so I can’t help but mess
Tips:2 large eggs will do
