Chocolate cream
By VicentaLakin
It's nice to make early and snacks. It's easy to cook long. It's eight inches. It's half a bag of chocolate milk.
Recipe Recommendations
- low-gluten flour 100 grams
- eggs of 5
- tasteless salad oil
- ternary chocolate milk 79 grams
- fine sugar 60 grams
- baking powder 2 grams
- white vinegar few drops
- sweetening
- roast
- several hours
- senior
Steps for Chocolate cream
1
Separated yolk
2
Separate proteins
3
The yolk is broken with an egg-beater and 30 grams of fine sugar
4
69 grams of odourless salad oil, poachers, fine and smooth
5
ADD CHOCOLATE MILK TO MIX, LOW POWDER TO POWDER, SIFT IN THE BASIN, EGG-BEATER CLOCKWISE 2-3 LAPS, LEFT-HAND TURN, RIGHT-HAND EGG-BEATER Z. MOVE
6
It's fine and smooth. Don't overwrite it
7
A few drops of white vinegar in the protein, and an electric omelet hits the bubble, adding a third of the fine sand. Sugar
8
Keep messing with proteins in foam form and add a third of the fine sand. Sugar9
When you hit the surface with a tattoo, add the remaining one-third. Fight
10
It's enough to mention the hard angle of the egg-beater
11
Take a third of the protein to the yolk paste, turn the basin in the left hand, flip it from the bottom to the top with a rubber razor in the right hand
12
And then I'll pour the blended egg paste into the rest of the protein pan, gently flip it up from the bottom with a razor, move it gently, move it fast, and then we'll mix it with thin, polished cake, and not overwhelm it
13
The cake fell into the mold, stunned twice, and hit a big bubble. A preheated oven in the second inch, 145 degrees, 60 minutes, can be overweighted with tin paper. Once you're baked, you'll hit twice, you'll hit the heat, you'll rebut the fence, you'll get out of it
14
Cool cakes
15
Cut it open