ingredients: 85g of low-gluten flour, 2 tablespoons of cocoa powder, 6g of butter, 85g of powdered sugar (or fine sugar), 5g of eggs (about one), 8ML of milk, 1/8 teaspoon of salt, 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda.

baking: 185 degrees, about 3 minutes (temperature and time are for reference only, depending on the mold size and the actual situation of the oven. )

Production process:

1. Mix and sieve low-gluten flour, cocoa powder, baking powder and baking soda for later use.

2. After the butter is softened, beat it slightly with an egg beater (the surface is smooth, slightly white, and the volume is slightly larger), and add powdered sugar and stir well.

3. Add the broken egg liquid in three times and stir well. Every time, you need to completely blend the eggs and butter before adding the next one.

4. The appearance after uniform mixing should be fine and smooth, without separation of egg and oil.

5. Pour in the milk (stirring is not needed at this time)

6. Pour in the flour sieved in the first step.

7. Gently stir with a rubber scraper until smooth and particle-free.

8. Pour the batter into a paper cup, 1/2-2/3 full. Bake in a preheated oven.