Crunchy chocolate cupcakes

Cake material:

Low-gluten flour 70 G
Vanilla oil 14 G
Milk 50 G
2 egg yolks
Olive oil 30 G
Sugar 30 G
Baking powder 7 G

Cream Material:

Protein 2
Sugar 30 G

Cream practice:

1. Remove the protein (can not have a little egg yolk)
2. Beat egg whites bubble, then add the sugar first (four times added sugar), they start to continue playing bubble
3, repeat the above action until the sugar into the whole, should be like after the completion of the following figure, to have a spoon can stand aside
4, cut the cake into the pan material
     (Order: egg yolks, milk, vanilla oil, olive oil, sugar, flour, milk, baking powder)
     (Baking powder, flour and milk powder to be sifted)
5. Slowly stir until a paste into
6, and then the whipped cream into the pan 3 minutes and stirred
7, stir well, put the paste into the cup
8. Preheat oven to 160 degrees 10 minutes
9, the cups were placed in the oven, bake at 160 degrees 12 minutes, 5 minutes and then remove the oven to stop after and so on, will complete the cake part

Upper layer crunchy chocolate do go:


Unsalted butter 100 g
Chocolate brick 100 g
30 grams sugar


1, first at room temperature soften butter with sugar with a whisk and stir until creamy white and soft body
2, brick simmering water melt chocolate
3, the chocolate was poured into butter in chocolate and stir until completely turned color
4, into the bag

5, the surface of the cake to produce soft ice cream shape
6. Sprinkle the sugar-coated surfaces,
7. Chill snow two hours will be completed

(In the refrigerator out, chocolate brittle)