Christmas bear chocolate cake
By VicentaLakin
Recipe Recommendations
- dark chocolate 200 grams
- butter 150 grams
- whole egg of 3
- egg yolk of 3
- fine sugar 110 grams
- low-gluten flour 50 grams
- strawberry
- light cream 150 grams
- sugar 20 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Christmas bear chocolate cake
1
Butter insulated water melts into liquid form and uses the temperature of butter (around 40 degrees) to add chocolate shredding。
2
Slowly to melt chocolate, keeping the temperature in the basin at around 30 degrees, so that chocolate fluids are not condensed。
3
Another glass bowl, full egg and yolk (three extra yolk in addition to the full egg), and a sugary sugar in the egg bowl。
4
(b) The medium speed of the electro-beater until the fine sugar melts, the egg fluid turns to milk white and the volume expands more than twice. An egg-beater is lifted with a slow drop of the egg paste, and the ribbons are stacked in the basin for a short time and disappear quickly。
5
Half of the egg-spreading chocolate paste is then slightly smoothed with a hand-plug, then the rest of the egg paste continues evenly。
6
Low-banded flour is sifted and ploughed with a manual omelet or rubber razor。
7
Put chocolate paste in a toast to seven full。
8
The oven is preheated at 180 degrees five minutes in advance, and the oven is baked on the middle level at 180 degrees for 15 minutes to cool。
9
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cut the grasshopper from one third。
10
Filled with cream on the top of the cake, two-thirds of the grasshoppers were placed in the middle, and the scalloped face was made out of a ball of cream and a third of the scallop was added as a Christmas hat. Squeeze a little cream at the tip of the grass. Finally, sugar powder is enough for snowflake。Christmas bear chocolate cake Make Tips
1. When mixing the chocolate-butter solution with the whipped egg batter, it must not be too hot or it will deflate; nor can it be too cold, as the chocolate will solidify and make mixing difficult.
2. Flour must be sifted to remove impurities and ensure it is mixed evenly.
3. After sifting the flour, mix until just combined with no dry powder remaining; over-mixing will cause deflation.
4. Make sure to wait until the cake is cool before piping cream for decoration, otherwise the cream will melt