1. The low-flour and chocolate powder are sieved and weighed. The eggs are beaten into a basin without water and oil. Prepare a basin of warm water about 40 degrees and place under the egg-beating basin. Beat the whole eggs with warm water.
2. Sitting in the warm water, the egg beater beats at high speed until the egg batter is fine and turns to medium speed and continues to beat until the beater is lifted and the figure 8 does not disappear for a few seconds, indicating that the whole egg is successfully beaten.
3. After mixing the low powder and chocolate powder through a sieve, pour it into the whipped custard from a height of a few centimeters. Using a turning method, turn the egg bowl counterclockwise to quickly mix the custard and the powder evenly.
4. Pour about 1/3 of the corn oil into the mixed batter, stir evenly, and then pour in the remaining corn oil and mix well.
5. Pour the mixed egg batter into a paper cup, 9 minutes full, shake a few times before putting it into the oven, preheat the oven at 160 degrees for 25 minutes.
6. After the baked cupcakes are taken out and let cool a little, take an appropriate amount of chocolate liquid (melted in advance), and apply it to the cake while it is hot so that the decorated biscuits will adhere to the surface of the cake.
7. Take a few original Oreo biscuits and twist them to make owl eyes and kidney beans for eyes and mouth.
8. Finished picture.
9. Finished picture.
10. Finished picture.
Tips:The temperature of the oven is poor, and the sponge cake is cracked. The temperature should be adjusted to 150 degrees and 155 degrees.
