1. Low powder and cocoa powder weighing
2. 4 eggs into the mixing bucket of the chef's machine
3. Add the right amount of corn oil to the milk
4. Stir well and set aside
5. Put 1/3 of the sugar in the egg liquid
6. Start the machine, first whipping with the middle gear
7. After whipping for 1 minute, turn to high whipping, adding the remaining sugar in 2 times during the whipping
8. When the whole egg liquid is whipped until it has a texture, turn to a low gear to beat. When the machine is lifted, the dripping of the whipping head will not disappear immediately and stop.
9. Sift in the low powder and cocoa powder in batches
10. Stir evenly after each sieve
11. Take out a small amount of the mixed batter and put it into the previously mixed butter, and mix it evenly
12. Pour back into the cocoa batter
13. Stir evenly
14. Put the cocoa batter into the piping bag and squeeze it into the paper tray
15. I also added a little chopped rainbow candy
16. Bake for 20 minutes at 175 degrees in the preheated oven
17. Time is up
18. I used ice cream-shaped marshmallows, chocolate sauce and sugar beads to decorate
19. Finished picture
20. Finished picture
Tips:I made a total of 6 continuous molds and 12 continuous molds for my quantity
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