Eight inches of cocoa chimes
By VicentaLakin
There's nothing you don't understand that we can continue to communicate, commercials don't bother, baking a thousand people's hobbies 181226931, born for baking. People
Recipe Recommendations
- [Egg yolk paste] Egg yolk of 4
- [Egg yolk paste] Pure milk 40 grams
- [Egg yolk paste] Low-gluten flour 80 grams
- [Merin Cream] Protein of 4
- [Cocoa Sauce] Cocoa powder 20 grams
- [Egg yolk paste] Fine granulated sugar 27 grams
- [Egg yolk paste] Salad oil 40 grams
- [Egg yolk paste] Rum 20 ml
- [Merin Cream] Fine granulated sugar 67 grams
- [Cocoa Sauce] Hot water 54 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Eight inches of cocoa chimes
1
Preparation of raw materials
2
Preparation of required tools
3
Take an eggbasket, pour 20 grams of cocoa powder into it, then add 54 grams of hot water, mix it with a hand-to-manufacturer and cool it off。
4
(Producer of yolk paste) Take two bowls of eggs and four eggs separate the yolk from the egg. The eggs I use weigh about 70 grams
5
Put 27 grams of fine sugar in four yolks and mix it evenly. Add 40 grams of pure milk and mix about 30 seconds to even, at which point the bubble is thick. Add another 40 grams of oil to continue to mix into a fine state. The surface is white, it's mildly agitated, and the bottom yolk is still darker in colour, and when the surface appears, emulsion is complete. The so-called emulsion is based on the function of decomposition of oil resin into fine particles in order to mix foods of different nature. Finally, milk and oil are mixed into an even lotion state. Emulsed yolk paste reduces oil and water separation, increases bubbles and increases volume. Combination with pasta can make the cake softer and softer. It also reduces water loss during baking, makes products wetter and slows ageing。
6
Finally, 80 grams of low-banded flour were sifted in and tuned with razors。
7
finally, 20 ml rum was added, which was mixed with a razor。
8
(Producing protein cream) Hits the fish eye bubble with an electric omelet and then adds a third of the fine sugar. When the protein starts to get thicker, a third of the fine sugar goes on. The protein is thicker, the surface is tattooed and the remaining one third of the fine sugar continues to be beaten。
9
When the egg-beater is raised, the protein pulls out the bending angle, the expression has reached the level of wet hair bubble. But to make a twilight cake, you have to hit dry hair bubbles, so you have to keep playing. When the egg batterer is raised, the protein will have a straight angle, indicating a dry hair bubble, which will stop. Hold the jar up, the protein won't fall, it's marked
10
(Mixed with yolk) Scratch a third of the protein cream to the yolk paste, and scrambled with a razor. Pumping a plattered cake into the remaining protein cream and mixing it with a razor. (Mixing hands: all you can do is flip, cut, but don't draw circles)11
The oven is 180 degrees preheat。
12
(Cake paste mixed with cocoa sauce) Take out a small fraction of the cake paste, pour it into the cacao sauce and mix it with a razor. And then the blended cacao-bearing cake is poured into the rest of the cake paste, which is plattered with a razor。
13
(Baking) Pour the cake into an 8-inch anode cake mold and shake it on the table and put it in the oven。14
Medium and lower, up and down, 180 degrees, 30 minutes
15
When the cake is baked, the cake is taken out of the oven with the hot gloves, the cake is hit twice on the table hard, and it is immediately retorted and cooled on the cooling shelf。
16
Once the cake is completely cooled, it can be eaten with a demersal knife。