No oil-free classic chocolate

1

High-banded flour mixed with cocoa flour

2

PROTEIN AND SUGAR POUR INTO THE PELLETS, HIT EIGHT DISTRIBUTION BUBBLES, WHICH IS PROBABLY WET HAIR BUBBLES, PULL UP AN EGG-BEATER, AND THE POINT OF THE PROTEIN FOAM WILL DROP DOWN, WITH A BENDING HOOK

3

Pour in the milk, slash it with a razor

4

High-banded flour and cocoa powder sifted in

5

Massive mixing

6

That's what mixed pasta looks like

7

Put it in the mold

8

The oven is preheated at 180 degrees and the upper and lower layers are primed at 180 degrees 20-25 minutes. When the heat's down and off

9

it's always good to be cold on the shelf, to cut the pieces and eat them, not to be cold, to eat with the heat! \

1. When beating eggs: if you whip the egg whites to 8-stage foam, or beat the whole eggs to a thick consistency, do not overbeat. 2. If the oven temperature is high and the surface is browning, please cover it with aluminum foil immediately. 3. It is recommended to eat it hot! If it cools down, you can reheat it in the microwave or in the oven at 180°C! However, it tastes quite good at room temperature or when refrigerated~ Those with a sweet tooth should add sugar in moderation; those who prefer a bitter taste can reduce the sugar, but! This amount already has a slight bitter flavor coming through~~ If you aren't particularly fond of bitterness, you actually don't need to reduce the sugar~~ Anyway, do as you please~~ 4. High-gluten flour has a slightly chewy texture. You can also use medium or low-gluten flour. High-gluten -> Low-gluten ~ Chewy -> Soft. Do as you like. 5. Looking forward to seeing you experiment with different ingredients to create various versions, like matcha, sesame, almond flavors, etc...