1.
Weigh the ingredients, sift the low-flour and cocoa powder to avoid uneven dough.
The main ingredient is the material of the pie, and the auxiliary ingredient is inset
2. The butter is softened at room temperature, add icing sugar and beat until fluffy, add egg liquid and mix well
3. Add flour and mix well
4. Organize into a dough, put it in the refrigerator for more than 1 hour
5. Divide the refrigerated dough into two portions
6. Take a portion of the dough and roll it out into a piece slightly larger than the mold to avoid sticking to the mat. You can put plastic wrap underneath
7. Take the plastic wrap together, put it in the pie mold, remove the plastic wrap, tidy up the pie crust to fit the mold, and roll out the excess pie crust with a rolling pin
8. Do both
9. Proof for a while, put tin foil, the matte surface touches the pie crust, put beans on the tin foil, preheat the oven to 155 degrees, and bake the middle layer for 15 minutes
10. Prepare to invade. Heat the milk to about 80 degrees and add the chocolate
11. Stir with a whisk, and beat for a while, completely even
12. Add butter softened at room temperature and mix well
13. Take a small amount of chocolate liquid and egg yolk and mix well
14. Mix the egg yolk paste and pour it into the chocolate liquid, stir well and serve as the pie filling
15. Pour into the baked pie mold
16. Preheat the middle of the oven to 145 degrees and bake for 10 minutes
17. Let it cool slightly and serve while it is hot, the thick chocolate tastes super delicious
18. Take a bite, can't stop
Tips:1. Choose good quality chocolate.
2. Adjust the temperature and time according to your own oven.
3. Excess pie crust can be rolled flat on the bottom to avoid waste.
