1, ingredients: 30g of low-gluten flour, eggs 1 piece, 22g of spun sugar, chocolate coins 100g, and appropriate amount of cotton candy.

2. Separate the egg yolk and egg white, put 3g fine sugar into the egg yolk and stir evenly until the fine sugar melts.

3. Beat the egg whites into another large bowl without water or oil, and add 45g of fine sugar into the egg whites three times, each time with electric egg beater medium speed for a while and then add the next time.

4. Finally, it is sent to the state of hard foaming, that is, a small hook appears when the eggbeater is lifted, and the foam is fine, and the resistance increases obviously during the sending process.

5. Add one third of the egg white cream to the egg yolk paste prepared in advance, and mix it evenly to avoid stirring in circles and defoaming.

6. Then, pour all the stirred egg yolk paste into the remaining egg white cream, still using the method of stirring and stirring evenly.

7. Sieve the low-gluten batter into the egg batter and mix it up and down to get the batter without dry powder and particles.

8. Put the batter into a piping bag, spread oil paper on the baking tray, and squeeze the batter into the baking tray. The obtained round batter is the size of chocolate pie, so you can squeeze it into the baking tray according to your personal preference.

9. The batter made with the given amount of materials can extrude 25 round blanks with a diameter of about 5 cm, and the oven is preheated 170 degrees, and the middle layer is baked up and down 15 minutes.

10. After baking, take out half of the chocolate pie blank, turn the other half over, put a marshmallow on the surface, and bake in the oven at 170 degrees for another 2 minutes.

1 1. After baking, the marshmallows are super soft and melt. Cover the half of the chocolate pie blank and let it cool.

12. Put the chocolate into a small pot, heat and melt it, and evenly dip the prepared pie into the chocolate liquid. After dipping in the chocolate liquid, carefully put it on a baking tray or hang the net, and wait for the chocolate liquid to solidify.