1. Beat the eggs.
2. Add powdered sugar and stir well.
3. The butter melted water softened into a liquid state.
4. Sift in low-gluten flour and baking powder.
5. Then sift the cocoa powder into the Z-shape and stir evenly. Do not make a circle, otherwise the batter will become gluten and affect the taste of the finished product.
6. Pour in the liquid butter and mix well.
7. Put it into a piping bag and put it in the refrigerator for 1 hour. Of course, it doesn't need to be refrigerated. The taste is great, and then squeeze it into the mold.
8. Preheat the oven, fire up and down, middle level, 175 degrees, and bake for about 20 minutes. When the belly bulges, it will drop a little bit and it is ready.
9. Let it out and let it air dry carefully, and then you can eat it.
