Chocolate angel cake
By VicentaLakin
This cake is made out of four eggs left over from ice cream. Angel cake is a cake with no yolk and butter, which many people don't like much, but if it's not too much trouble, we can add some extra lemons, chocolates, honey beans to enrich it, and you'll find it much better, and angel cakes are easier to make, with fewer materials, and the greatest benefit is low heat。
Recipe Recommendations
- egg white of 4
- low-gluten flour 32 grams
- corn starch 12 grams
- white sugar 60 grams
- dark chocolate 20 grams
- lemon juice few drops
- salt 0.5 grams
Steps for Chocolate angel cake
1
Prepare the raw materials。
2
Chocolate is wrapped in cardboard (the temperature of the hand melts the chocolate) into thin chocolate crumbs and placed in the freezer。
3
The protein drops in a few drops of lemon juice and salt into thick bubbles。
4
The white sugar is added three times to the protein to the wet hair bubble that can pull out of the corner。
5
Low-banded flour, corn flour mix, are sifted in the distributed proteins, and are quickly and gently rolled up from the bottom with a rubber razor and evenly (no ring can be painted to avoid the protein thawing)。
6
Chocolate crumbs were added to the protein paste twice and were quickly and softly rolled。
7
A mixed chocolate paste is placed in a pre-heated oven, and approximately 170 degrees baked for 35 minutes to yellow on the surface, so that the oven can be released (at temperature and time adjusted to the actual situation in the oven)。