A delicious paper cup cake flavored with light cream and chocolate, with a stronger aroma, made even more delicious with tea cream.The specifics are as follows:

WHAT YOU NEED

Ingredients

How TO MADE Chocolate cake with tea cream

Steps 1 to 4

1. Preparation steps: cutting chocolate coins.

2. Butter is softened at room temperature and cut into small pieces.

3. Cocoa powder low starch flour mixed with sieve.

4. Egg yolk and egg yolk separation

Steps 5 to 8

5. (Put the scrambled eggs in the scrambled egg bowl, be careful not to have water or oil.)

6. ）

7. Light cream, chopped butter, chopped dark chocolate, waterproofed, heated, stirred, dissolved into a liquid, three egg yolks added three times, stirred evenly.

8. (At this point, open the oven and preheat it to 150 degrees.)

9. Increase the heat to 150 degrees and start the oven preheating.

10. The protein sub-sugar is sent to the moist foam, i.e. the protein carried when lifting the egg breaker will have a small bend.

11. Take one-third and mix evenly with the chocolate egg yolk paste, then pour back into the protein cream and mix evenly.

12. Add the mixture of low powder and cocoa powder; and cut evenly.

13. The mixed dough is poured into a flower bag, and the cut is poured into a cake paper cup.

14. Each one can be filled up to eight minutes.

15. Put in the oven and cook for 20 minutes before removing.

16. Add 10 grams of tea powder, a little bit of green tea powder, 25 grams of sugar powder, 200 grams of light cream, use an egg beater, then put it in a six-toothed flower mouth, rotate it, squeeze it on the cake and decorate the cake plug.

17.