Chocolate twilight cake
By VicentaLakin
Black chocolate buys two cupcakes and the rest is still in the fridge. There's time to make a chocolate twilight cake today。
Recipe Recommendations
- low-gluten flour 90 grams
- milk 50 grams
- fine sugar 55 grams
- dark chocolate 80 grams
- eggs of 4
- corn oil 45 grams
- white vinegar few drops of
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate twilight cake
1
Chocolate cuts into small blocks of water and melts
2
Eggs are separated from yolk and placed in two containers without water or oil. Medium
3
The egg yolk is 30 grams of fine sugar, and it's evenly mixed with a manual omelet
4
Add corn oil and melted black chocolate
5
Smuggle to smooth
6
Add milk evenly
7
And then we'll add low-banded flour
8
Smuggle it evenly again. Smuggle it to nothing
9
The eggs drop a few drops of vinegar in white, and then hit it slowly into a thick bubble, three times with 25 grams of fine sand. Sugar
10
Quick to texture
11
Finally, there's a little straight pointer
12
One third of the protein is added to the yolk paste, evenly mixed with a razor
13
And then we add the remaining eggs white, and we scrape them from the bottom evenly
14
The protein and chocolate paste are fully mixed
15
Putting the face in the mold and shaking it upside down
16
The oven heats 5 minutes, 120 to 130 degrees, fires up and down, 45 minutes in the second floor
17
Take the cake out of the oven
18
It's cold
19
Stripping with a small knife and a circle between the cake and the mold, and then lightly at the bottom
20
Cut
21
Completed Chart