Scorched chocolate chili
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Scorched chocolate chili
1
THE EGG YOLK AND FINE SUGAR FROM A ARE MIXED, THEN WARMED, CORN OIL IS MIXED INTO OIL-FREE STARS AND EMULSED COMPLETELY。
2
Black chocolate is waterproof。
3
Low powder and cocoa powder are sifted into the yolk paste, so that they are not pellets。
4
The melted black chocolate is mixed in the yolk paste。
5
The proteins are added to the fine sugar three times, hitting hard hair bubbles and pulling up the angles。
6
Take one third of the protein and one third of the yolk, and one third of the protein and yolk, and then pour the yolk paste into the rest of the yolk paste, so that it is even。
7
In the 8-inch circle model, it is successful not to have good mobility。
8
A couple of hours, bubbles were blown out, the middle and lower part of the oven, up and down, 50 minutes, 165 degrees, rewinding from the trunk, cooling off, sifting some sugar powder on it。Scorched chocolate chili Make Tips
1. The bowl for beating eggs must be free of oil and water.
2. The egg whites must be beaten thoroughly; start at medium-low speed, then switch to high speed.
3. It is best not to use a non-stick mold, as this is not conducive to the chiffon cake rising.
4. Wait until it is cooled before removing from the mold; use a knife to run around the edge and slide across the bottom to release.