STEP 1/10
Whisk the whites slightly and whip the sugar 2-3 times.
STEP 2/10
Make a meringue hard enough to form a pointed horn.
STEP 3/10
Add the yolks one at a time to the white meringue and whip just enough to blend evenly.
STEP 4/10
Sift and add the sifted flour again, and carefully mix it evenly so that the foam does not burst while scratching the floor with a spatula.
STEP 5/10
Place milk + cocoa + salt + oil + cooking wine mixed with a spatula and mix evenly.
STEP 6/10
Put it back in the dough and mix it evenly.
STEP 7/10
The dough is complete with a cocoa scent.
STEP 8/10
Fill the parchment muffin cup with 70% filling.
STEP 9/10
Put a bit of chunk chocolate on top.
STEP 10/10
If you bake it at 190 degrees for 20 minutes, the chocolate cup castella is complete.
Place parchment paper in a pin cup and separate the egg whites and yolk.
Prepare the soft flour by sipping it 2-3 times.
Heat the milk warm and mix the cocoa powder evenly, then add salt, oil, and cooking wine to prepare.