1. The whipped cream and butter are melted together and kept at a temperature of 40 degrees.
2. Beat the whole egg with confectioner's sugar.
3. Just hit until the figure 8 does not disappear!
4. Mix with the butter mixture from step 1.
5. Add the sifted cocoa powder and low powder and mix well.
6. Put it into a piping bag and squeeze it into the mold.
7. Bake in the oven at 175 degrees for 18 to 20 minutes.
8. Yangchen's molds are easy to demold.
Tips:1. Small eggs are fine, about 50 grams, too large, there will be a lot of batter.
2. Because there is cocoa powder, the batter should be mixed quickly to avoid defoaming.
