2. After that, cool Ganesh, put it in a container, cover it with plastic wrap and refrigerate for later use.
3. Make a cake while refrigerating Ganesh. Add whipped cream and butter to the pot and heat it over low heat until the butter melts.
4. Add chocolate and use the residual temperature to melt. If the chocolate bar is too big to melt completely, you can heat it slightly.
5. Prepare two eggbeaters to separate the eggs.
6. Add 30 grams of fine sugar to the egg yolk.
7. Stir the eggs quickly until the yolk becomes lighter.
8. Add the cold chocolate sauce several times, and then add it for the second time after each addition.
9. After all the chocolate sauce is added, the egg yolk paste is stirred evenly, smooth and without particles.
10. Sieve low-gluten flour and cocoa powder with Li Si flour sieve.
1 1. Draw a Z on the egg and mix the flour evenly without dry powder particles.
12. Add the remaining fine sugar into the egg white in batches, and electric egg beater will send it to dry and foam. The eggbeater has a small triangular tip with a small hook at the tip.
13, take one third of the beaten pastry and add the chocolate batter. Beat the eggs first and mix well.
14. After that, add the remaining egg white cream, continue to stir evenly with eggs, and finally stir evenly with a spatula.
15, put the evenly stirred batter into a paper bag and exhaust the air with a scraper.
16. Squeeze the batter into the Li Si almond cake muffin cup, and fill the cup after 9 minutes.
17, oven 150 degrees for 20 minutes, then 170 degrees 10 minutes, and let cool thoroughly.
18. Take out the frozen Ganesh sauce from the refrigerator, put it in a piping bag, and squeeze your favorite patterns on the cold cupcakes.
19. Sift a proper amount of powdered sugar on the surface and decorate it with a little colored sugar beads.
20, rich chocolate flavor, especially delicious.