Materials:

1, 2 eggs (small ones with shells about 50g each), milk18g, corn oil16g, fine sugar16g, low flour18g, corn starch 4g and cocoa powder 2g-3g.

2, 20 mini muffin molds, 2.5cm below and 4.5cm above.

If there is no corn starch, use it directly with low flour.

Formula of 24 cups: 2 eggs (60g/piece), 23g milk, 20g corn oil, 20g fine sugar, 22g low flour, 5g corn starch and 3g cocoa powder.

Practice:

Cocoa powder is heated to melt milk, and oil is added to stir and emulsify.

Sift in low flour and stir. Add egg yolk and stir.

Add corn starch to egg white, and add sugar twice to make it neutral and dry until it foams.

1/ Take 3 egg white cream, add cocoa paste and mix, then pour it back into the egg white cream, mix it all evenly, and put it into a paper bag.

Squeeze into the mold at 7 or 8 minutes, and bake the middle layer at 130 degrees for 30 minutes.

Turn to 140℃ and bake for 10- 15 minutes, and let it cool down when it is taken out of the furnace. The taste will be better after oil return the next day.