1. Dark chocolate melts in water;
2. Stir the dark chocolate until it is smooth, add fine sugar, and mix well;
3. Add butter and stir well until it is completely melted;
4. Add the whole egg liquid in three times, stir well and then add the next time;
5. Add the milk in three times, mix well and then add the next time;
6. Mix low-gluten flour, baking powder, baking soda and salt;
7. Sift into the chocolate paste and mix well;
8. Add chocolate beans (reserve a small part of the batter for surface use);
9. Stir evenly, do not over-stir, as long as there is no dry powder;
10. Put the batter into a piping bag;
11. Squeeze into the mold;
12. Preheat the oven to 185 degrees, put it in the mold, and bake for about 30 minutes;
Tips:1. Adjust the baking temperature and time according to your own oven.
2. Put the mixed batter into the decorating bag, and then squeeze it into the mold, which feels so convenient.
3. This formula is exactly 12 continuous molds. Because paper trays are used, there are more squeezed in each, so 9 of them are made.
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