Coco butter and nuts
By VicentaLakin
The cocoa-flavored cake tastes rich, adding chocolate sauce to the cream, making the cake taste thicker. Some dry nuts and cranberry cracks on the surface not only raise the face of the cake, but also improve the taste。
Recipe Recommendations
- low-gluten flour 105 grams
- cocoa powder 25 grams
- eggs of 6
- milk 50 grams
- corn oil 50 grams
- white sugar 80 grams
- light cream 350 grams
- chocolate sauce 40 grams
- Cocoa powder for butter 5 grams
- cream white sugar 30 grams
- cashew nuts appropriate amount
- peanut kernels appropriate amount
- dried cranberries appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Coco butter and nuts
1
Get the cake material ready
2
Eggregation, separation of yolk. Eggregation into an oil-free, water-free bowl
3
The yolk spreads with a hand-plug and pours into corn oil
4
When it's even, it pours into the milk, and it's still even
5
25 grams of cocoa powder sifted into yolk
6
Sifting flour evenly
7
We'll mix the pasta in an irregular direction. Dry powder
8
After the egg purifier comes out with a big bubble, add 20 grams of sugar
9
30 grams of sugar added when you hit white thin at medium speed
10
When you continue to hit a visible pattern at medium speed, add the remaining 30 grams of sugar
11
When you feel more resistance from your men, you can lift the punching on the egg, and you can have a big straight angle, so the cake tastes a little more dry, and if you want the cake to go up, you can go on for a minute or two, and you can hit the egg with a little straight angle
12
Take a third of the protein into the cocoa paste and mix it evenly
13
I'm going to roll the good paste back to the protein paste. Pipelines
14
Continue to mix it up from the top, into fine, bright cake
15
Throw the cake into the eight-inch square cake mold, wipe it on the surface, and then pick up the mold and shake it down from 20 centimeters, and shake out the bubble in the cake
16
Put the pastry mold in the middle of a pre-heated oven, 130 degrees, fire up and down, 100 minutes; let's say it's not a sticky material, so it can't warm up and bake, otherwise it's too high, and then the cake will shrunk, so it'll have to be cold before it collapses and shrinks17
When you're out of the oven, you're gonna hit it down 20 centimeters, and you're gonna shake the extra heat inside the cake, and you're gonna put it back on the hanger, and you're gonna take it off, and you're gonna cut it in two parallels
18
Refrigerated cream, chocolate sauce, white sugar for more than 10 hours. Okay
19
A proper amount of light cream goes into the basin, then a proper amount of chocolate sauce is added to the flavor
20
When an electric omelet passes the cream into a sticky state, adding five grams of cocoa powder, continuing to reach an 80% sticky state that cannot move easily
21
Take a piece of cake and wipe the right amount of cocoa cream with a machete. On the cake, inside
22
Put another piece of cake on it, reposition it and fix it with a knife
23
Put cocoa cream in the bag and squeeze out the grid on the cake surface. Status
24
Put cashews on the middle of the grid, peanuts, cranberry
25
Product Advantage
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Product AdvantageCoco butter and nuts Make Tips
Because the cake moulds are not sticky, the temperature of the roast should not be too high, so that the cakes can climb up and up, and the baked cakes do not shrink and fall; the eggs weigh approximately 55 grams, so six are used. If it is replaced by an 8-inch round model, use five eggs; the amount of light cream and dried nuts can be adjusted to the taste; and the time and temperature of cake bakery can be adjusted to the home oven。