Coco Chifeng
By VicentaLakin
Recipe Recommendations
- eggs of 3
- sugar 20 grams
- oil 30 grams
- water 30 grams
- cocoa powder 10 grams
- low powder 40 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Coco Chifeng
1
Protein yolk separation (containers must be free of water and oil)
2
It's easier to separate the protein yolk, with eggs pouring into the bowl with spoons, and spoons swaying down with clean protein drops
3
The proteins will be frozen in the fridge, the yolk will be evenly mixed with 20 grams of fine sugar
4
Add 30 grams of water and 30 grams of oil slow to mix
5
Scan 10 grams of cocoa powder and 40 grams of low powder
6
It mixes into powder-free cocoa yolks
7
The protein is taken out of the fridge with a few drops of white vinegar in a thick bubble
8
One third of the produced protein mixed with the cocoa yolk paste, (not circled)
9
And then you'll fall back into the protein container and cut it evenly
10
A clean mold is blowing up bubbles. The oven is 180 degrees preheated, 150 degrees baked for 40 minutes
11
The blast head in the oven
12
It's basically the same as the mold
13
Rewind till the cake cools
14
Out of circles
15
The bottom of the chimney
16
Perfect demodeling