1. Beat the eggs with sugar,
2. Beat until it turns white, the egg paste dripping from the beater head can appear patterns, and it is not easy to disappear.
3. Sift in low-gluten flour, stir evenly,
4. Add the milk to the corn oil and mix well, slowly pour it into the batter, mix well,
5. Pour into a paper mold,
6. Preheat the oven, fire up and down, middle level, 180 degrees, about 30 minutes,
7. The chocolate is melted in water, kneaded into a certain shape, decorated on the cake, and sprinkled with sugar beads.
Tips:The oven temperature and time should be adjusted according to the actual situation of your own oven.
You need to pay attention to the temperature when the chocolate melts through water. If the temperature is too high, oil and water will separate.
Sprinkle the sugar beads before the chocolate is completely cold, otherwise it won't stick.
