2. Accessories: strawberry 12 coconut eggs are put into the eggbeater, and fine sugar is added.
3. Stir the egg mixture in warm water to within 40 degrees.
4. After leaving the water bath, electric egg beater began to send the egg liquid to white.
5. Mix the low-gluten flour and cocoa powder and sieve them into the egg mixture.
6. After the oven is powered on, select "Strawberry Chocolate Cupcakes" to start, and the oven will automatically enter the preheating stage (upper tube temperature 180 degrees, lower tube temperature 180 degrees, preheating time 10 minutes), or directly set the upper tube temperature 180 degrees on the machine operation panel.
7. Mix corn oil and milk until emulsified.
8. Take a little cake paste and mix it with oil and milk.
9. Pour the prepared cake paste into the cake liquid and stir it up and down evenly.
10, pour the prepared cake paste into the paper cup and gently shake off the bubbles.
1 1. After the oven is preheated, put the assembled chocolate baking tray into the oven, and then let the oven enter the baking stage (upper tube temperature 180 degrees, lower tube temperature 180 degrees, baking time for 25 minutes, or directly set the upper tube temperature1on the machine operation panel.
12, insert a toothpick into the cake, and there is no cake crumbs to prove that the cake is baked.
13, chocolate melts in water, and light cream is heated with low heat. Slowly pour the melted chocolate into the whipped cream, mix well and let it cool, then refrigerate for about 5 minutes.
14. Wash and dry strawberries and cool them with chocolate sauce.
15. Change the chocolate Ganesh into a decorative state slightly, put it in a large five-tooth decorative bag, and squeeze out the pattern on the cake embryo.
16, sprinkle some coconut as decoration, and you're done.