Chocolate cream cake
By VicentaLakin
Main: Big eggs 2; low powder 35g; milk 35g; salad 22g; fine sugar 30g supplements: cocoa powder 5g; Baileys 20ML; lemonade 1 g
Recipe Recommendations
- eggs of 2
- low powder 35g
- milk 35g
- salad oil 22g
- fine sugar 30g
- cocoa powder 5g
- liqueur 20ml
- lemon juice 1g
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate cream cake
1
When the omelet and the yolk are separated, the fine sugar is evenly mixed in the omelet; oil is added to the plaster, and the concussion is emulsed
2
Add milk, soft and smooth
3
Low powder mixed with cocoa powder and sifted into the yolk; quickly entangled in the same direction
4
Gabriel (or coffee)
5
(b) A few fish eyebrushes at a low speed, with fine sugar and lemonade, and a side of the pot
6
Once more, sugar is added, and the egg-pumper is strewn in three rows to bubbles like soap bubbles, and in five rows it continues to be strewn to dry bubble hair。
7
Take one third of the protein cream to the yolk paste, evenly mixed
8
It's in the protein container, and it's mixed in the same way。
9
Mixed and evenly filled in a cake model, full of 8 cents (which can be filled in a bouquet into a cup); and up to the grill, which is several times closer to the desktop. And use a razor to stir up the bubble。
10
The oven is preheated at 160 degrees, about 25 minutes. When you're out of the oven, take out the grill and shake it a few times. Take out the cake before it cools。
11
100 grams of light cream and 10 grams of sugar
12
The textures appeared at a slow pace, with more than eight minutes. "Summer in the ice"
13
With roses and eight teeth
14
Creams of cream are packed in bouquets, and different gravy is squeezed out on the cake。