Chocolate chorus
By VicentaLakin
The traditional afternoon tea culture is gorgeous, elegant and fine. Along with soft music, gentle ladies and gentle gentlemen, silver-coated cupboards on the table, three-story silver rack trays full of seductive strawberries, cupcakes, muffins and sandwiches, thick milk tea with sweet scents... Of course, petty money and nobles are never just a material life, but an attitude. Without a silver plate, make yourself a pot of warm milk tea and a sweet, sweet dessert, that's enough. Especially after bright winter afternoons, open windows so that warm sunlight can project in. A cup of milk tea, a dessert, another book, and a free time at home. Of course, my leisure hours were accompanied by babies, who felt so happy, so satisfied, and so proud of me as a mother when I saw the baby eat a little omelet made of sacks, and drink a smooth milk tea。
Recipe Recommendations
- eggs of 4
- White sugar into egg whites 50g
- Pour white sugar into egg yolks 10g
- salad oil 50g
- milk 65g
- salt 1g
- low powder 80g
- lemon juice few drops
- sweetening
- baking
- half an hour
- simple
Steps for Chocolate chorus
1
Prepare your food。
2
Separate the protein from the yolk with an egg breaker, so that the protein is not covered with a thread of yolk when dividing the egg, pouring the protein and the yolk into an egg pan, which is free of water and oil。
3
Put 1 gram of salt in the egg yolk basin. Salt makes sugar taste less sweet. Add 10 grams of fine sugar. It's even with a manual omelet。
4
The 50-gram salad oil was added three times, and each addition was evenly mixed with a hand-beater。
5
Sixty-five grams of pure milk was poured into the egg yolk basin, evenly mixed with oil and water。
6
80 grams of low powder sifted into the yolk basin。
7
Slurp paste that is even to the point where no particles are present。
8
Spread the protein and add five drops of lemonade。
9
ADD A THIRD OF THE FINE SUGAR IN MATERIAL A TO THE INDICATED FISH EYE BUBBLE。
10
When the protein starts to become thicker, the volume doubles and the thin foam indicated is added to one third of the fine sugar。
11
It continues to stir up the protein in a dense, surface-lined path, and the remaining fine sugar is added when the point of the protein is down on the omelet. It then continued to stir up, with proteomic peaks on the eggbeater growing rather than standing, indicating that it had reached the level of wet hair bubble, that is, nine distributions. Make a Twisty Cake roll, and the protein's on it. At this point, the protein is texture, but it is lighter and softer. The proteins in the basin are curved and horny。
12
Take a third of the distributed protein to the original yolk paste。
13
It's even with a rubber razor. And then you pour all the mixed pasta into the protein。
14
The same technique is used to flip and cut, until the protein is fully integrated with the yolk paste, and the mixed face is more thick and evenly yellow。
15
Sliced original cakes are poured into the baker with oilpapers, and the cakes are emptied with rubber razors。
16
Hands on the grill, falling several times, shaking off the bubble, putting them in the lower of the pre-heated oven, 180 degrees for 21 minutes。
17
When it's done, get the dish out of the oven. Hands on both sides of the sheet, carrying the cake out of the oven, and putting it on the cool web, carefully stripping the paper around it。
18
A piece of oil paper was placed on another cold net, the cake was put upside down on the new one and the original one was removed, and a new piece of oil was placed on the first one, and the cake that was removed was re-stuffed on the new one. Now bake the yellow face up. Strawberry jams are evenly painted on the face of the cake, and the cakes are rolled up with a cane. The scepter rolls back, and the cake rolls forward. When it's done, it's fixed for 10 minutes. When chocolate melts, a bouquet of flowers is squeezed。Chocolate chorus Make Tips
1: The mixing bowl must be free of water and oil. The bowl for the egg whites should be slightly larger. 2: Note for steps 13-14: fold from the bottom upwards, just like stir-frying. Do not stir in circles to avoid deflating the egg whites; you may also use the cutting method. 3: The temperature depends mainly on your own oven.