Six inches of cocoa chili cake
By VicentaLakin
For the fourth time, with a bit of a crack on the surface, the cake didn't shrink or collapse. Square holds such a ratio, dry: wet = 5:8, one of the eggs looks like 10 grams wet, sugar free. I'll be able to make my own formula
Recipe Recommendations
- sweetening
- roast
- several hours
- simple
Steps for Six inches of cocoa chili cake
1
Pyroprotein is separated into two clean, oil-free basins. The egg yolk and 15 grams of sugar, when the color becomes lighter, add oil, water, salt, evenly mixed。
2
Sift in mixtures of low powder and cocoa powder。
3
The powder is evenly mixed with the yolk paste and placed aside。
4
Add two drops of white vinegar to the protein and hit it with an eggbeater. When proteins appear to be fish eye-like, one third of white sugar is added (20 grams of white sugar); one third of white sugar is added when protein bubbles are so thin that they are not stylish; and when proteins have clear textures, they are left with white sugar. Stop when the protein is sent to dry hair bubbles. That's when you lift an egg-beater and you can see a triangulation without bending。
5
Preheat the oven 130 degrees. A third of the protein paste is taken into the face paste, which is quickly rolled back into the bowl。
6
Pumping the mixed cake into a six-inch cake model, shaking a couple of times, creating a bubble. Put it in the preheat oven. 130 degrees, 40 minutes. If the cracker is strong, it can be down to 110 degrees。
7
When it's done, it's on the grill and cools for half an hour. If it's not easy to disengage, you can start with a spoon handle around the edge of the mold。Six inches of cocoa chili cake Make Tips
1. Be sure to preheat the oven before folding.
2. Do not open the oven door during baking, otherwise the cake will collapse due to air pressure.