Materials

60 grams of gluten flour, 55 grams of butter, 55 grams of milk, 5 egg yolks, half of the egg white, 5 ml of water

Methods

1. Pour the milk into a large bowl, add the butter, heat over low heat to about 65 degrees, until the butter melts, around the bubbles can be turned off the heat

2. The low gluten flour has been sifted twice and added to the butter milk, mix well with a spatula to make a batter

3. 5 egg yolks + half of the egg white + 5 ml of water and mix well

4. Add the egg yolks to the batter in 3 batches, each time you add the yolks to the batter, stirring well before adding the next time

5. Stir gently without whisking to make the batter smooth, cover with plastic wrap and put it on the side for spare

6.

6.4.5 egg whites, add a few drops of white vinegar, beat at low speed until coarse bubbles, then add 1/3 sugar high-speed whipping

7. Whip until thick and then add 1/3 sugar, continue to whip at high speed

8. After the appearance of the lines, add the last 1/3 sugar, whipping at medium speed until stiff peaks, lift the beaters, the visible short upright triangular head

9. p>9. First take 1/3 of the egg white paste and egg yolk paste mix, mix well and then take 1/3 of the mix, and finally pour all of the mixed egg yolk paste into the remaining egg white paste, cut and mix evenly, the egg white paste and egg yolk paste mixing must be used to cut the mixing, copying the technique, can not be stirred in a circle

10. Preheat the oven to 150 degrees Celsius, the batter from the high side of the batter poured into the molds, the molds loaded with batter on the table, vigorously vibrate a few times, vibrate out the batter, the batter is not a good idea, and the molds will be very good. Vigorously shake the batter a few times to get rid of large air bubbles

11. Spoon a tablespoon of the batter into a small bowl, add 1 tsp of cocoa powder, mix well, and put it into a laminating bag. Cut a small slit in the bag, and mark the top of the batter with 4 circles

12. Use chopsticks or a bamboo skewer to mark the pattern back and forth several times

13. Place the molds on a baking sheet and place them in the preheated oven at the bottom, 150 degrees Celsius, for 60 minutes. Remove from the oven and invert onto the baking sheet

14.