Black forest cake
By VicentaLakin
this cake does not need to be made with a high lasagna technique, because of chocolate crumb decorations to cover it, students who are not very good at flowering can try this method ~ cake bottom: full egg fluid 200g, low-weed flour 90g, cocoa powder 20g, fine sugar 125g, corn oil 35g cream pie: milk 160g, vanilla sugar 20g, egg yolk 2, low-weed flour 10g, maize starch 6g, cherries 20ml, light cream 300g, sugar powder 20g cherry sugar: water 100ml, fine sugar 40g, cherry wine 30ml, cherries 100ml
Recipe Recommendations
- whole egg liquid 200g
- low-gluten flour 10g
- cocoa powder 20g
- fine sugar 125g
- corn oil 35g
- milk 160g
- vanilla sugar 20g
- egg yolk of 2
- corn starch 6G
- cherry Wine 20ml
- light cream 300g
- powdered sugar 20g
- water 100ml
- red cherry juice 100ml
- chocolate appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Black forest cake
1
(a) Handle the molds first: a thin layer of butter on the inside side of the mould, and then spread the appropriate amount of high powder, and weed out the surplus flour and spare
2
200 g egg fluids dispersed and then added 125 g fine sugar, soaked into the water
3
Join the corn oil
4
scan 90g low-banded flour and 20g cocoa powder, evenly mixed
5
The pasta was poured into a pasta with a thin sheet of butter. Medium
6
Send it to the lower level of the oven. 180 degrees, 30 minutes
7
You'll be out of the oven, you'll be out of the cold
8
40 g sugar and 100 ml of water poured into the small pot, the small fire heats up to melt and cools in the container
9
when sugar cools, pour 30 milligrams of cherry wine
10
pour 100m of cherry juice
11
Smuggle, spare
12
add 20 g vanilla sugar to the yolk and mix it into a microwhite state
13
sift in a mix of 10g low-banded flour and 6g corn starch. objects
14
Smuggle evenly
15
Cook milk to boil, take a second and pour it to the yolk paste. Medium
16
Smuggle evenly后倒回至剩余牛奶中，继续Smuggle evenly
17
It's hotter, it's thicker, it's off
18
It's not hot, it's covered with a lasagna
19
put 20 milligrams of cherries in the cooling material
20
Smuggle evenly，备用
21
add 20 g of sugar powder to 300 g of light cream, and hit low in the ice. fire
22
Take a third of the cream and pour it in. Medium
23
Smiling back to the remaining cream
24
Keep mixing, and the material will be ready
25
Take a piece of cake and put it in a mold, brush it on the surface with cherries and sugar and make it fully permeable
26
From the center, it's full of butter, from inside to out, and then a proper amount of cherry decoration
27
Put the second layer of cake piece on top of it: brush the wine sugar, squeeze the cream pie, put the cherry on it, put the last piece of cake piece on it, and brush the wine sugar on its surface, disfigure it
28
The rest of the cream is painted on the face, covered with cake
29
Scratch chocolate with a spoon
30
stick chocolate crumbs to the side of the cake for decorating; then squeeze out two bouquets of the cake with a well-stamped cream