1. Use all materials for remarks.
2. Melt the butter and dark chocolate in water and set aside.
3. Put the eggs in a water-free and oil-free basin, beat them slightly with a whisk, add sugar and beat them again.
4. Beat the eggs until they are dry and white.
5. Sift the low-gluten flour and mix well.
6. Lower the melted chocolate paddle to 30 degrees Celsius, slowly add it to the beaten egg batter and mix well.
7. Use a single squeeze bag to squeeze it into the butter-brushed mold, and gently tap it twice on the table.
8. Put it in the refrigerator and freeze for more than 1 hour.
9. Then put it into the oven, the upper tube is 175 degrees, and the lower tube is 165 degrees, for 15 minutes.
10. Finished product
Tips:I use Dongling K-33E electric oven
