Fafner Coco Chi Fung
By VicentaLakin
Coco twig cakes, a taste of bitterness and sweetness, eating them directly, or making chocolate cheese mousses are excellent choices. But if you want it to taste better, you have to choose better cocoa powder, and I usually use Fafner, which is expensive, but it tells us where it is, both taste and taste。
Recipe Recommendations
- eggs of 3
- corn oil 20 grams
- milk 20 grams
- fine sugar 45 grams
- low powder 32 grams
- Favna cocoa powder 8 grams
- lemon juice few drops
- sweetening
- baking
- several hours
- ordinary
Steps for Fafner Coco Chi Fung
1
The yolk protein is separated, and five or six drops of lemon juice are squeezed into the protein, and the Electro-Eggser is used to stir up the bubbles at low speed。
2
Add 10 grams of fine sugar。
3
At medium speed, the protein is in a thicker silk state and 10 grams of sugar is added for the second time。
4
Continues to stir up protein stripes, adding 10 grams of sugar for the third time。
5
When the power is turned off, the egg-hitor is lifted, and there are softer angles on it. This is a state of wet hair bubble, which usually passes to that extent when making a cake roll。
6
Again, it's a hard-on, it's a hard-on。
7
Milk, corn oil and 15 grams of fine sugar are added to the yolk, which is evenly mixed with a manual omelet, which is then sifted into mixed powdered low and cocoa powder。
8
The made cocoa yolk paste is like a common twirl, mixed with the distributed protein and then poured into the mold。
9
Put it in a preheated oven, 140 degrees, mid-level, one hour。
10
A roasted twilight is taken out and retweaked, and can be demolded。
11
Completed Chart
12
Completed Chart