1. Prepare all the materials
2. Put the water syrup, whole eggs, and sugar in a basin, mix, and stir a little (do not stir)
3. Put the basin into the hot water and stir under the water so that the temperature reaches 40 degrees and then take it out
4. Whisk the egg beater at high speed and see that the egg liquid turns white. Use the egg beater to pick up the egg liquid and trace a figure of eight. If the figure of eight disappears immediately, then continue to send it for 20 to 30 seconds. If the character is finished, it is clear that it has been After it is sent, or test whether the batter is OK, use a toothpick to insert it into the 1.2 cm position of the batter, if the toothpick does not fall or falls slowly, it is OK
5. Sift in the flour and cocoa powder at one time. The side of the rubber knife touches the batter, starting from the 2 o'clock position, passing through the center and reaching the 8 o'clock position, and then turning the batter against the side of the bowl at 9 o'clock, with the left hand counterclockwise Rotate the bowl in the direction and stir the egg liquid evenly and quickly. The flour is almost invisible for about 30-40 times.
6. Sprinkle the melted milk and butter liquid along the rubber knife around the batter and continue stirring. After stirring, the batter becomes shiny. Pick up the batter and it will flow a little bit thinner than the original custard ~ but it is very shiny, if you hear it The rustling sound indicates that the foam is defoamed, and the sponge cake has failed
7. Put in a piping bag
8. Squeeze the paper cup to 8-9 minutes full (this recipe just makes 12 Dalian molds)
9. Put it in the oven at 165 degrees for 25-30 minutes (according to your own oven temperament)
10. Out of the oven, let's make the chocolate sauce
11. Prepare 100 grams of whipped cream and 110 grams of chocolate (the truffle chocolate I used)
12. Boil the whipped cream
13. And in another large bowl, melt the dark chocolate with insulated water
14. Pour the chocolate liquid into the cream
15. Wait for it to cool, put the container with chocolate sauce in the refrigerator until it thickens, and put it in a piping bag for decoration.
Tips:If you don’t have water, you can use honey instead. It is best to use bittersweet chocolate, which is not too greasy.
