Cocoa muffin cake ingredients: 170g cake flour, 90g sugar, 30g cocoa powder, 2 eggs, 195ml milk, 2 tsp baking powder, 1/4 tsp salt, 100g vegetable oil.

1. Sift cocoa powder, baking powder and cake flour and set aside.

2. Beat eggs and sugar evenly.

3. Slowly add milk and stir evenly.

4. Add vegetable oil and stir evenly.

5. Add the sifted powder and stir evenly.

6. Put the evenly mixed batter into the parchment paper tray.

(An egg tart mold should be placed under the oil paper tray for support, otherwise it will collapse.) 7. Preheat the oven to 180 degrees, middle layer, for 20 minutes.

Cocoa biscuit tools/raw materials: 170 grams of low-gluten flour, 130 grams of butter, 35 grams of fine sugar, 65 grams of powdered sugar, 50 grams of eggs, and 30 grams of cocoa powder.

Method/steps: 1. Cut the butter into small pieces and let it soften at room temperature.

Beat with a whisk until smooth.

Add caster sugar and powdered sugar and continue to beat until the butter is smooth and slightly enlarged.

2. Add the beaten egg liquid in three times, beating each time until the eggs and butter are completely combined before adding the next time.

After whipping, the butter should be fluffy and white in color.

3. Sift in low-gluten flour and cocoa powder.

4. Use a rubber spatula to stir the flour, cocoa powder and butter evenly until the flour is completely moist.

Do not over mix.

Roll the dough into a long strip, break it into small pieces, roll it into a ball, place it on the baking sheet, and flatten it in the middle with your index finger.

5. Bake: middle rack of oven, 190 degrees, about 12 minutes.