Coco Qi Feng
Cake made for a good friend's birthday. It was the first time I made Qi Feng cake, and the conditions were also very simple. It was not very beautiful, but it represented a good feeling.
Recipe Recommendations
- egg yolk of 5
- cocoa powder 30 grams
- milk 80 ml
- low powder 60 grams
- protein of 5
- various fruits appropriate amount
- light cream appropriate amount
- oil 70 grams
- white sugar appropriate amount
- lemon juice few drops
- sweetening
- baking
- an hour
- senior
Steps for Coco Qi Feng
1
Prepare Qi Feng cake ingredients.
2
Decorative materials.
3
Weigh 70 grams of oil and place it in a basin.
4
Sprinkle in cocoa powder and stir well.
5
Add 80 ml of milk and stir well.
6
Sieve in the low powder and stir until there are no particles.
7
This is the stirred egg yolk paste.
8
Prepare a separate basin, pour in the egg whites and a few drops of lemon juice.
9
Whisk until there are fine bubbles, add 1/3 of white sugar.
10
Beat until white, add 1/3 when the volume expands.
11
Finally add again and beat until dry and frothy so that the meringue is ready.
12
Add the egg white paste to the egg yolk paste in portions, cut and mix well.
13
This is the mixed cake paste.
14
Pour into a mold and bake at 150 degrees for 1 hour.
15
After roasting, invert it upside down (I inverted it when I cooked it at night and removed it the next day).
16
Slice the cake.
17
The chocolate melts in the water.
18
Beat with half a cup of light cream.
19
Add chocolate paste and stir.
20
Spread it on the cake.
21
Spread the cut yellow peach slices.
22
Re-take (200 ml) of light cream and beat.
23
Stir in the cherry jam and continue to beat.
24
Make it beautiful pink.
25
Apply it to the surface and around it.
26
Wipe the chocolate into fine crumbs with a spatula.
27
Place yellow peach slices around the cake and sprinkle with chocolate chips in the middle.
28
The word "butter squeeze."
29
Decorate the strawberries, complete.