Chocolate Cupcakes
1.
Prepare 150 grams of Valrhona Beef Cocktail and break it into pieces
2.
150g of whipped cream pour into the milk pan and add it to slightly bubbling, about 60 degrees
3.
Add the crushed beef chops, shake the cream to submerge the chocolate chips, and let stand for five minutes
4.
Hand-pump the beef and cream, and let it sit overnight (because of being lazy, I didn’t go through this step)
5.
Add 10 grams of beef cake to the heated milk, melt and mix well
6.
Mixed state
7.
Add corn oil
8.
Continue to hand pump and mix well
9.
Add sifted low flour and cocoa powder
10.
Mix well, relatively dry
11.
Smooth state
12.
Egg whites, lemon and three times with fine sugar to beat until dry foaming
13.
Mix meringue and egg yolk paste evenly
14.
Evenly squeeze into the Sanneng 12 molds with paper cups
15.
Bake in the preheated oven at 160 degrees for 15 minutes, turn to 150 degrees for 10 minutes
16.
After the baked cake cools, squeeze into the reheated chocolate ganache.
17.
Finished product
Tips:
You can add a lighter version of Oreo to the decoration, which is easier to decorate. You can also use mint leaves to decorate.
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