Six-inch chocolate twirl cake
By VicentaLakin
Super soft, impregnated, smelled with cocoa, which is highly recommendable。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Six-inch chocolate twirl cake
1
60 grams of milk, 10 grams of fine sugar, 35 grams of salad oil in the bowl, evenly mixed。
2
It's full of sugar。
3
Low powder, cocoa powder and powdered powder are mixed into milk bowls。
4
It's very smooth, so don't overwhelm the painting, so it's gonna give the flour a boost and affect the taste of the cake。
5
The egg yolk is separated, the yolk is added to the paste, and it's smoothed in the direction。
6
The eggs were emptied into the bowl, and a bubble was added to 10 grams of sugar。
7
Put 10 grams of sugar in the bubble state and keep going。
8
The texture and then 10 grams of sugar。
9
Sending it to the eggbeater says there's a little bit of a bend on the tip。
10
The distributed eggs are divided three times into the yolk paste, and they are smoothed each time。
11
The cake mold is surrounded by a salad oil, and the mixed face is poured into the mould, convulsed and ready to enter the oven。
12
The oven is 160 degrees preheated, and in the second inch of the oven it is baked for about 40 minutes. The temperature of each oven is not consistent and is adjusted appropriately for its own oven。
13
The baked twilight cake can be eaten directly, and if you like it, you can continue to decorate the creamed flowers。