1. After the butter has softened at room temperature, sift in the low-flour and cornstarch mixture and mix it slightly with a spatula.
2. Stir evenly with a whisk from slow to fast speed, and it is a smooth and delicate paste
3. Add caster sugar.
4. After stirring well, add the whole egg liquid in portions.
5. Stir quickly evenly.
6. Add drop-shaped chocolate beans.
7. Use a spatula to gently stir in irregular directions to form a uniform batter.
8. Spoon the batter into the paper mold, about eighth full. (In order to better shape the shape, I put a silicone mold on the outside.)
9. Preheat the Changdi 3.5 version CKTF-32GS oven, and bake the middle and lower layers at 180 degrees for about 25 minutes.
10. Small cakes gradually inflated in the oven.
11. After the cake is baked, take it out and let it cool.
12. The chocolate coins are put into a piping bag and melted in a cup with hot water.
13. Cut a small mouth into the piping bag and squeeze the chocolate liquid into a line to decorate the surface of the cake.
14. Finished picture
15. Finished picture
16. Finished picture
