Eight inches of cocoa chimes
By VicentaLakin
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Recipe Recommendations
- eggs of 5
- cocoa powder 15g
- low powder 85g
- fine sugar 80g
- lemon juice 3 drops
- milk 70ml
- corn oil 70ml
Steps for Eight inches of cocoa chimes
1
a collection of material, 20 g for sugar, 60 g for sugar
2
the egg yolk is mixed with 20 g fine sugar in a clean pot with no water or oil
3
Pour it in the milk and mix it evenly
4
15 g cocoa powder sifted
5
and 85 g low powder sift into yolk paste. medium
6
It's even from the bottom up
7
the eggnogs were added to a few drops of lemon juice and the high-speed fish eyebrow was added to one third of the fine sugar
8
Hit to texture and add two little sugars, and continue to mix until you pull up the bend wetness to add all the fine sugars
9
Keep hitting dry bubbles, i.e. when lifting an egg-beater, the protein pulls out a short, straight angle. I don't want to lose too much
10
One third of the protein paste is added to the cocoa yolk paste, evenly from the bottom up
11
When it's rolled, the yolk paste is poured into the protein paste, and the same is used for bottom-up and up-blending and cutting. It's a small number and it's very fast. Bubble
12
Scratch it in the mold, scratch it on the table a few times and shake the bubble in the cake
13
The oven is set at 140 degrees and 60 minutes
14
When you're out of the oven, you're gonna have to rebut it before it collapses
15
It's quite delicious, isn't it
16
The next time I'm gonna change the way to make a better cake
17
It tastes good