1. Pour the milk and corn oil into a bowl, and use the insulated water to beat with eggs to fully emulsify.
2. Sift in the low powder and cocoa powder and mix well with egg custard.
3. Add 3 egg yolks (the cake made by the back egg method is delicate)
4. Use egg to draw irregular lines until the batter is fine (cocoa powder is very absorbent and the batter is a bit dry)
5. Put a few drops of lemon juice into the egg whites, add sugar in 3 times to make dry foam.
6. Put 1/3 of the meringue into the cocoa egg yolk paste and mix it quickly with egg custard or spatula.
7. Pour all the egg yolk paste into the meringue.
8. Mix quickly and evenly (do not make a circle)
9. Put it in a piping bag.
10. Squeeze it into a prepared paper cup.
11. The oven is preheated in advance, and the upper and lower fires are 120°C for 30 minutes in the middle layer (time and temperature are for reference only). The oven temperature is actually higher than 150°C.
12. Add some chocolate chips before baking on this plate.
13. Various cracks (try to adjust 120℃ for baking next time)
14. The taste is not bad!
