1. Prepare all materials
2. Melt the butter (24g)
3. Stir the cocoa powder into the butter
4. Eggs (140g) to beat
5. Until the color becomes lighter and the volume becomes larger
6. Then add in the sifted low-gluten flour (64g) and mix well
7. Pour the mixed butter and cocoa powder into the batter
8. Stir evenly
9. Put the batter into the piping bag and squeeze it into the mold
10. Every 8 minutes is full, the oven can be preheated to 190° for about 15 minutes
Tips:1. After squeezing the batter, you can sprinkle some almond slices before baking or leave it alone
2. Put the butter at room temperature after melting, add it to the batter too hot to defoam easily
