Chocolate Chifeng
By VicentaLakin
Tsim Fung can actually have a lot of evolution, and her tenderness can be left to us, and she can be well integrated into it, whatever the combination. As a result, such things as pumpkin chimes, banana chimes, tea chimes, marble chimes, etc. were born. It's relatively simple and delicious today。
Recipe Recommendations
- eggs of 5
- low-gluten flour 75g
- salad oil 40g
- milk 40g
- fine sugar 60g
- cocoa powder 10g
- light cream 200ml
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate Chifeng
1
Separated from the yolk and the purifier, each containing a completely clean and dry container. Add fine sugar to the yolk
2
The yolk spreads with sugar and yolk
3
The salad oil was added three times, and it was even。
4
Continue to add milk three times or even one side at a time。
5
We'll mix flour with cocoa
6
Sift into the egg fluid that completes step 3。
7
After sifting the flour, it was evenly rolled with a razor。
8
Take out the separate egg clean (the container must be completely dry, without a drop of water)。
9
the thick bubble of the size of the fish ' s eye was splattered with an egg-beater and added three times to the egg to clear the fine sugar. (a) add a three-point-square-square-smelt when strewn with a thick fish eye size and a three-square-square-square-square-smelt when it continues to stir up the foam。
10
It is sufficient when the resistance of the protein is clearly felt and it lifts the straight angle of the protein (to the protein dry hair bubble)。
11
Take a third of the protein and put it in a pre-prepared chocolate paste, evenly folded (note that it must be a blend, not in any way a coil of meat)
12
One third of the protein is taken into the paste, which is evenly mixed, and the remaining protein is placed into the paste, with a light flip to full integration。
13
The made paste falls into the 8-inch cake mold, lifts it up and shakes it down a little bit。
14
The oven is preheated at 160 degrees, baked for an hour, inserted in the middle of the cake with a toothpick before the oven, and baked if there is no paste left. The baked cake, it's on the grill, and it's cooled off。
15
if you also want to add to chi fung a little bit of cream to decorate or make the cake taste better, you can add 200 ml of light cream to 5-10 g of fine sugar (or no sugar at all), and you can have the light cream completely out (9 distributed) and pour it on the cake, which tastes better。
16
With light cream and all kinds of fruits, they dig and eat with spoons。