1. Pour the eggs and sugar into the bowl and stir with a whisk.
2. Add a small amount of vegetable oil and vanilla extract and continue to stir. Sift in the low-gluten flour and use a spatula to cut and mix. Knead into a dough and let it rest for 10 minutes.
3. Put the eggs and sugar in a bowl, stir well with a whisk
4. Add the coked condensed milk and maltose syrup and mix well
5. Method of coking condensed milk: add the whole can of unopened condensed milk to the rice cooker and simmer for more than 2 hours (I made coking condensed milk for other things, usually, you can use condensed milk directly )
6. Sift in the cocoa powder
7. Slowly pour milk at room temperature and mix well, and the filling is finished.
8. Coat the mold with release paste for use
9. Put the tapi dough into the baking tin and remove the excess part. Pour the fillings into the tapioca, put it in a preheated 170°C oven and bake for 25 minutes (for a baking mold with a diameter of 17cm, it will take 35 minutes to bake) until the tapio is colored.
