Salt-free butter 105g, low flour 90g, powdered sugar 75g, corn flour 0.5 tsp, almond flour 15g, egg yolk 35g, milk 20g, vanilla extract 0.5 tsp, chocolate chips 1 tsp.

working methods

1. Soften the butter at room temperature, add the sieved low flour and powdered sugar, and stir well with an egg beater.

2. Add almond powder, egg yolk, milk and vanilla extract and stir.

3. Add chocolate chips, stir the batter evenly with a spatula and put it in a paper bag.

4. Brush the silicone mold with butter and flour, squeeze into the batter, shake it a few times to remove the air, and bake at 180 for 20 minutes.

When baking the cake, I began to prepare chocolate stuffing. I put the whipped cream and chocolate together with waterproof heating, heat them in waterproof water until they melt, mix them evenly, fill them in the baked cupcakes, and cool them to eat.