Materials

Cake:

2 eggs (each about 55-60 grams), 8 grams of cocoa powder, 35 grams of corn oil, 35 grams of milk, 35 grams of low gluten flour, 5 grams of corn starch, 40 grams of sugar

Buttercream:

200 grams of buttercream, 16 grams of sugar

Steps

1. Separate the egg whites and yolks, cover the egg whites with plastic wrap and freeze for ten minutes or so until there is a ring of ice around the edges.

2. Add cocoa powder to corn oil and mix well, add milk and stir until emulsified.

3, sieve in the low gluten flour, corn starch, zigzag mix well, add egg yolks, zigzag mix well.

4: Add lemon juice to egg whites, add granulated sugar in batches, and whip until stiff peaks form.

5. Take one-third of the meringue and add it to the egg yolk mixture, toss to coat, then pour it back into the remaining meringue and toss to coat.

6. Put the batter into a piping bag and squeeze into paper cups. About 6, 70% full, paper cups shake out the air bubbles. Oven 135 degrees 35 minutes, turn to 150 degrees 30 minutes.

7, after baking the cake cooled, cream with granulated sugar whipped until stiff, add the appropriate amount of Fun Duo cookies crushed and stirred well (remember to be sure to pick out the chocolate beans, otherwise it will be stuck in the laminating mouth), and finally put a mini Fun Duo cookies.