Fort Merke
By VicentaLakin
I've been in love with the molds for a long time, but I've been in my closet for days, and I've just been lightened. The cake was my favorite Japanese cocoa sponge cake, so I changed it to look like a sweet shop. It's just that the cake isn't very elaborate outside, and it looks like it's got a new model to wear. I used a fork to go around with some glucose on it, and when I did it, it looked like it was tall, but it was the work I did with the prop, and it was all melted down, and it was just a few big twigs. I can't...
Recipe Recommendations
- eggs of 3
- sugar 100 grams
- cocoa powder 20 grams
- low powder 80 grams
- milk 55 grams
- butter 30 grams
- light cream 100 grams
- fruit appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Fort Merke
1
Scratch the inside walls with butter。
2
The butter cuttin and the milk are placed in a container, and the butter melts from the water。
3
Cocoa powder is sifted into a milk solution and mixed to the point where there is no granule。
4
The protein is separated from the yolk and the container containing the protein is free of water and oil。
5
Eggregation hits hard hair bubbles with a total of 100 grams of sugar three times in the middle, once on the surface of the egg, once when the protein micro pulls out of the angle, and once when the point is raised and last。
6
The yolk is added to the protein cream, and the electro-pumper continues to stir up the whole mix of yolk and protein。
7
Scan low powder。
8
Scratch the flour and egg paste。
9
Add cocoa solution。
10
The cocoa solution and paste are evenly mixed。
11
Put cocoa paste in the mould, tumble the surface bubble and put it in the preheated oven 180 degrees for about 20 minutes. You're going to cook and dry。
12
Light cream with sugar。
13
Squeeze the cream into the dent of the cake。
14
Decorate fruit。