1. Butter cut into small pieces to soften at room temperature
2. First filter the cocoa powder and low powder with a sieve
3. Melt the chocolate and cream in water
4. Stir well
5. Add powdered sugar and salt to the butter, and mix with a non-operating whisk so that the powdered sugar will not splash out when beating
6. Hit to fluffy state
7. Add egg liquid
8. Hit until the physique increases and the color becomes whitish
9. Add the chocolate cream solution in 4 portions
10. After adding
11. Pour in low flour and cocoa powder and stir
12. Stir until there is no dry powder
13. Put the flower mouth in the piping bag first, and then put the batter,
14. Squeeze the batter onto a baking sheet lined with greased paper, leaving a gap between the cakes. After squeezing, put it in the refrigerator and refrigerate for 20 minutes before baking
15. Preheat the oven at 160 degrees and bake up and down for about 20 minutes
16. Bake and let cool and keep tightly closed
Tips:Control baking time and temperature are for reference only
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