1. Soften the butter, add vanilla extract, salt and powdered sugar, and beat until white and swollen
2. Send to the picture
3. Beat the eggs well in advance, be sure to divide them into portions, add them to the butter in 5-8 times and beat them evenly, each time they must be evenly beaten again, otherwise there will be separation of oil and water!
4. Finally, add the whipped cream, also in portions, and beat well. Sift in low-gluten flour and baking powder and mix well.
5. Put in a piping bag
6. Squeeze half of the batter into the paper cup, put in chocolate chips, I used 43% cocoa butter chocolate
7. Fill the batter again, 7 minutes full. Sprinkle with chocolate beans for garnish
8. 150 degrees, about 25 minutes, the oven is different, the temperature is different, my oven temperature is on the high side
9. Very fragrant
10. Very delicious afternoon tea
11. Put the chocolate in the amount you like
Tips:Add eggs in multiple times
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