1, practice 1. Ingredients: 95g of low flour, 50g of chocolate, 3g of baking powder, 5g of butter, 50ml of milk, 20g of honey, 30g of sugar and 50g of eggs. Practice: put chocolate, butter and milk together and bite in the microwave for 40 seconds. Stir well to form chocolate butter milk paste. Mix honey, sugar and eggs evenly. Add cold chocolate butter milk. Stir them evenly into chocolate-colored liquid. Mix the low flour and baking powder evenly and sieve into the liquid. Stir into a thick batter. Let stand for 5 minutes. Waffle machine is preheated by brushing oil. Pour in the batter. Don't read too much. Close the lid and heat evenly on both sides and left and right for 4 minutes.

2. Practice 2. Ingredients: 4g of yeast powder, egg 1 piece, 50g of milk, 3g of salt, 30g of sugar, 50g of butter and 0/5g of honey/kloc-0. Practice: Just like making sweet bread, mix the raw materials into dough by post-oil method. After basic fermentation 1 hour, put it in the refrigerator for 30 minutes-1 hour. After the basic fermentation, the dough is folded evenly by adding pearl sugar. The dough is divided into 50g/ piece. Preheat both sides of the mold without greasing, directly put the dough on it, heat it with low fire, turn it over every 1-2 minutes, and when the surface is colored, the dough can be easily demoulded and almost cooked.

3. Practice 3. Ingredients: 70g low-gluten flour, 50g butter, 2 eggs, 25g sugar, 90g milk, a little lemon juice and 5g rum. Practice: separate the egg white from the yolk. Melt butter, pour in milk and beat well, then add egg yolk and rum and beat well. Sift the low flour into 2, and scrape it evenly with a rubber scraper to make batter. Drop a few drops of lemon juice into the egg white, add sugar and beat until hard and foaming. Pour the egg whites into 3, scrape and mix evenly to make muffin paste, and pour the muffin paste into the mold. Preheat the oven 180℃ and bake for 20 minutes.