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1
Separate the egg whites and yolks into a water-free and oil-free basin. It is easier to pass the egg whites in the refrigerator for a while, but the eggs have been refrigerated in the refrigerator before I use them. -
2
Add hot water to the cocoa powder and melt it, pour in the corn oil and stir until there is no oil splash, pour in the sifted low-gluten flour, stir evenly in a zigzag shape, add the egg yolks and cut them evenly. . -
3
Add lemon to the egg whites, add sugar three times and beat until the egg whites lift up into peaks. -
4
Fold the egg white paste and egg yolk paste evenly in two batches. -
5
Put the paper cup into the oven at 130 degrees for 30 minutes, then 150 degrees for ten minutes. -
6
Okay, success, strong cocoa aroma.