Coco scallop cake
By VicentaLakin
It smells like chocolate, it's soft, it tastes good, but wood is good for black chocolate
Recipe Recommendations
- eggs of 2
- low-gluten flour 80g
- white granulated sugar 65g
- honey 15g
- cocoa powder 13g
- butter 95g
- white chocolate appropriate amount
Steps for Coco scallop cake
1
Prepare the material
2
Low-banded flour, cocoa powder, powdered powder mixed in sifting
3
Eggs scattered and mixed with sugar
4
Join the honey mix evenly
5
Then you add a sifted powder mix
6
Butter melts and mixs evenly with paste
7
Put the good pasta in the fridge for an hour
8
When the paste is frozen, the paste is condensed, the room temperature is placed for about 10 minutes, the paste flows and is packed in a bouquet, and the paste is squeezed into the mould (eight cents full, the mould is pre-settled with low-banded flour)
9
Bake in a pre-heat oven (second floor, as shown), 180 degrees, 160 degrees and 25 minutes
10
The fragrance of cocoa scallops will come out of the oven