Low powder 70g

20g cocoa powder

Di Chin dark chocolate 30g.

40 grams of corn oil

3 egg yolks (45g)

Five kinds of protein (180g)

50 grams of sugar

80 grams of water

Salt 1 g

A few drops of lemon juice

Recipe practice:

1. Stir the broken egg yolk liquid and corn oil evenly, add water to the chocolate, heat it by microwave until it is completely dissolved, and pour the chocolate liquid into the egg butter liquid and stir evenly.

2. Sift in the low powder and cocoa powder and stir well for later use. Add a few drops of lemon juice and 1/3 amount of white sugar to the protein solution until the volume begins to increase, and continue to add 1/3 amount of white sugar until wet foaming.

3. Add the last amount of 1/3 sugar and beat until it is almost dry and frothy. Take 1/3 beaten egg white paste, mix it with egg yolk paste evenly, pour it back into the egg white paste and stir it evenly.

4. Pour into the mold, put some batter on the chimney (which is conducive to the climb of batter), shake the mold several times to shake off the big bubbles, put them in the oven preheated to 165 degrees, fire the lower layer for about 45 minutes, immediately reverse after discharging, and then let them out after cooling.