Chocolate cream cake
By VicentaLakin
This cake was made a long time ago, the first cream cake. Remember when my cousin gave me the cream, half a bottle left, and I got it. It's a gold drill. It was exciting to think about making the cake, making the cake, and finally considering that there was no tool, and that it was simple, to do the simplest thing, the electric omelet, the bouquet, not a single one, or the one he borrowed. There's no oven, no problem, there's an electric cooker; there's no bouquet, there's no bouquet, there's no problem, there's a plastic bag, there's just the simplest line. The electric cooker made twilight cakes, cut open in the middle, put cream on the other half of the cake, put cream on the face of the cake, grind black chocolate on the face of the cake, put all the fresh cream in a plastic bag, cut the mouth, squeeze it into a stubble, get it done
Recipe Recommendations
- dark chocolate 70 grams
- eggs of 3
- fine sugar 40 grams
- flour 100g
- coffee 10g
- milk powder 10g
- cream 50g
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate cream cake
1
Twilight cakes are made: yolks are separated from proteins, which are to be contained in oilless and waterless containers。
2
ten g fine sugar is added to the yolk, eggs are scattered, flour, powdered milk and coffee are sifted and mixed into paste。
3
The proteins are filled with the rest of the fine sugar, and the egg-beaters are used to create a near-hard hair bubble. At this point, the protein won't fall off or move。
4
Take a third of the protein, add it to the yolk paste, and use the sip in an irregular direction, evenly up and down. It's up and down. It's like cooking, not drawing circles。
5
And then we're going back to the two-thirds of the remaining proteins, in an irregular direction, and we're going to mix it evenly with the up-and-down hand, and we're going to be in a non-particle, loose, light, delicate state. Put the cake in the electric cooker, press the cooker button, and it's fine when the signal goes to temperature。
6
The cream was given to a visible pattern and the egg-beater butter was raised to the point。
7
The cake cuts in half, wipes the cream and covers the other half。
8
Scratch the cake with cream and soak it with black chocolate, and put all the cream in the plastic bag, cut the mouth and squeeze it into a collage。Chocolate cream cake Make Tips
*. Packagings containing protein must be free of oil and water. A few drops of white vinegar are added to the protein, which is easier to pass out. 2. It is preferable to mix the yolk paste first so that the protein does not melt after the protein is released. When mixed with the yellow paste and the last yolk protein, it is important to mix it with the upper and lower hand, rather than with the painting ring. I can make this cake with any flour. Four, make sure the cake's ripe, just insert the toothpick into the cake and take out the toothpick, and there's no cake crumbs on it。