2. Put the egg yolk and sugar together in a container and stir until it turns white.
Chocolate and butter are in another container.
4. Add milk to chocolate butter. Put water in the pot, heat it to about 50 degrees, put it in a material container, and heat it in water until the chocolate butter melts.
5. Stir well from the bottom.
6. Add low-gluten flour to the previous egg yolk container and add it twice. When it becomes sticky, pour in a little chocolate and stir. Continue to add after stirring. Add chocolate in 3-4 times and mix.
7, all mixed for use.
8. Protein is sent at high speed, and sugar is put in 2-3 times.
9. Reach the level of standing completely.
10, add it into the container 2-3 times before use, and don't mix too much.
1 1. Pour the batter into the mold. Oven/kloc-low temperature of 0/50 degrees for 50 minutes, and bake in water (pour hot water into the baking tray, and then put the mold on it to bake).
12, baked, taken out, cooled, and then put in the refrigerator for 2 hours before eating.