Egg Yolk Chocolate Pie
1.
Prepare the required materials
2.
Pour butter and milk in, heat the water with insulation
3.
Set aside the heated butter mixture for later use
4.
Pour the eggs, sugar, and water into an oil-free and water-free egg beater
5.
Dispense the batter every 45 degrees hot water. The batter is smooth and shiny, and the figure 8 lines are clear and does not disappear in 10 seconds.
6.
Sift in the low-gluten flour in 2 times and stir up from the bottom with a spatula
7.
The mixed batter has no dry powder particles
8.
Take a small part of the batter and add it to the butter mixture, mix quickly and evenly
9.
Pour the butter liquid mixed into the batter in step 8 into the mixed batter, and quickly stir until the butter liquid and the batter are thoroughly mixed
10.
Pour the prepared batter into the 4-inch heart-shaped mold of Noble, and it is eight or nine minutes full.
11.
Preheat the oven to 170 degrees, middle level, and bake for 20 minutes at 160 degrees.
12.
Put the baked cake on the drying net for later use
13.
Put all the stuffing materials into the stainless steel melting pot
14.
Melt in warm water at 50 degrees, stir until chocolate sauce
15.
Put the prepared chocolate sauce in the refrigerator for a while, take it out into a semi-solidified state and put it into a piping bag
16.
Use chopsticks or a spoon to make a hole in the bottom of the cake body
17.
Use a piping bag to squeeze the chocolate sauce in
Tips:
1. The whole egg in warm water is easier to beat
2. It is not advisable to squeeze too much, or it will break the cake body
3. The reference value given by the oven temperature is adjusted according to the actual temperature of the oven at home
4. The molds and tools used in this recipe are basically Sanneng Wunuo household baking appliances
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