Chocolate cream cake

Recipe Recommendations

• protein 35g
• edible oil 35g
• low-gluten flour 35g
• cornstarch 10g
• dark chocolate appropriate amount
• white chocolate appropriate amount
• whipped cream 120g
• strawberry jam 40g
• white granulated sugar 50g
• salt 1g
• white vinegar 2ML

• sweetening
• baking
• an hour
• ordinary

Steps for Chocolate cream cake

1

Prepare all the ingredients, separate the eggs, and make sure the protein basin is free of oil and water。

2

PROTEIN AND EDIBLE OIL IN MATERIAL A ARE ADDED TO THE BOWL AND MIX INTO EVEN LIQUIDS。

3

Low-banded flour and argon flour are mixed into a two-step mix of flat paste。

4

add 35 g yolk to the paste and mix it into a flat yolk paste to avoid the cramps。

5

In material B, a waterless basin called 90g protein was found and half of the juvenile sugar was added to the fish eye bubble with an eggbeater, which continued to mix。

6

The proteins fall into the rest of the young sugar when it's in the thin form, and they continue to mix until the neutral hair bubbles are over

7

A single third of the mixed protein is evenly mixed into the yolk paste and evenly mixed in the reverse protein。

8

Take an incision bag of flowers and put it in a cake paste, and squeeze it into an oven with white paper。

9

Put it in a 190-degree pre-heated oven, mid-level baked for about 15 minutes with gold。

10

The cake comes out of the oven, cools up to normal temperatures, tears white paper, picks up a cake and glues it on the bottom with strawberry butter (a small amount of strawberry jam and a mixture of cream) and another cake。

11

Black and white chocolates are placed in bowls, melted into a bouquet, with a small cut; black chocolates are on the cake surface。

12

When the black chocolate is hard, when the face is turned on, when the white chocolate is hard, the black and white chocolate cake is ready

Chocolate cream cake Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes