1. Prepare all ingredients.
2. Pour corn oil and milk into a large cup and stir until emulsified.
3. Sift in the low-gluten flour and cocoa powder, quickly draw a zigzag with egg and mix well until no dry powder is visible.
4. The egg white is separated from the egg yolk, the egg yolk is poured directly into the batter and mixed well, the egg white is poured into the bucket of the cook machine, and then the lemon juice is dripped.
5. Start the cook machine and stir at high speed. When fish-eye bubbles appear, add fine sugar in three times and stir until hard foaming.
6. Take out the prepared egg yolk paste, add a part of the meringue, cut and mix evenly.
7. Then pour back into the meringue, cut and mix again.
8. Pour in most of the chocolate beans, mix well and put into a piping bag.
9. Squeeze into the prepared paper cup, 80% full, and sprinkle the remaining chocolate beans on the surface.
10. Shake the whole body for a few times, after shaking out the bubbles, put the baking tray into the lower layer of the preheated oven, and bake for about 30 minutes at 160 degrees. After baking, take it out and let it cool and decorate it with butter.
Tips:1. If you are not proficient in separating the egg whites from the egg yolks, you can prepare a small bowl and pour it into the egg-beating bowl after you have divided it, so as not to accidentally break the egg yolk and affect all the egg whites.
2. Pay attention to the technique when mixing the batter. Stir it evenly with a spatula, or mix it evenly with egg zipper, but do not stir in a circular motion.
3. After baking, take out the baking tray and shake it on the table to make the cake shape better.
