Chocolate for an egg sponge cake

Recipe Recommendations

• low-gluten flour 60g
• eggs of 3
• cocoa powder 20g
• butter 30g
• fine sugar 50g

• sweetening
• roast
• an hour
• senior

Steps for Chocolate for an egg sponge cake

1

preparation of food products: low-banded flour 60g, eggs 3 (approximately 50g), fine sugar 50g + 30g, cocoa powder 20g, butter 30g。

2

Preparatory work: Separation of yolk and protein, mixing of cocoa flour with flour, and full melting of butter from water and heating。

3

pumping the protein out of the egg, adding 50 g fine sugar three times at the time, until it's in a foam state, that's lifting the punch, and pulling the protein out of the curved angle。

4

he then gave out the yolk, added 30 g of fine sugar to the yolk, passed it out with a wash-up egg-beater, shrunk the colour, added melted butter three times, and continued to do so。

5

he then gave out omelette, added 30 g fine sugar to the yolk, and passed out with a wash-up egg-beater, which turned light。

6

The yolk is added to the melted butter three times and continues to pass。

7

When the yolk is ready, a third of the protein is added, and it is evened from the bottom with a rubber razor。

8

Put the tumbled yolk into the protein, flip it around with a razor, and don't stir it up hard, otherwise the bubbles will disappear, the mixture will be thinner and the baked cake won't get loose。

9

Sifting mixed flour into an egg bubble is also smoothing around with a razor。

10

When it's rolled, it's thrown into a dish that's already covered with tin paper (with an 8-inch square dish)。

11

Put it in a pre-heated oven, 175°C, middle level, up and down, 18 minutes or so, until it's fully swollen, toothpicks plugged in, and it's smooth。

12

when it's done, when it's cooled and sliced, you can enjoy it ~ you can have creamed caramel sauce (details: http://home.meishichina.com/recipe-144915.html) or yoghurt cream (details: http://home.meishichina.com/recipe-142427.html), which is better

Recipe Categories

• baking Recipes