Chocolate vine cake
By VicentaLakin
Have you thought about me for six months and finally came back yesterday? But I'm back
Recipe Recommendations
- low-gluten flour 60g
- light cream 65g
- eggs of 3
- white granulated sugar 40g
- corn oil 15ML
- vanilla extract 1g
- white vinegar 2ML
- chocolate 3g
- sugar beads 7pcs
- qingshui 10ml
- sweetening
- baking
- half an hour
- simple
Steps for Chocolate vine cake
1
Equation is placed in a water-free, oil-free basin and a little white vinegar。
2
sent to a thick bubble produced and placed in 10 g sugar。
3
the remaining 20 g sugars were added twice to dry hair bubbles, with a straight little triangle that produced or retouched the egg pellets that did not fall。
4
The yolk is placed in a large bowl with vanilla, corn oil, water or milk。
5
Scan low powder。
6
Smash even。
7
Take a third of the egg clear。
8
Flip evenly。
9
Fall into the remaining egg clear。
10
Flip evenly。
11
Pumping the cake into an eight-inch living cake mold and leveling the surface and shaking the bubble。
12
Preheat oven, about 170 degrees and 40 minutes of fire。
13
The baked cake is cold, demersal and separated from the middle。
14
Call it light cream。
15
put the remaining 10 g white sugar。
16
I'm going to give you some light cream to the flower。
17
Scratch the cream between the cake and the surface。
18
Chocolate pens melt into hot water and paint vines directly on the face of the cake。
19
Decoration of a few beads。
20
uh, sugar beads reflect, so they can't see
21
A cake with vines is born
22
Cut the cake。
23
EatChocolate vine cake Make Tips
Oven settings are for reference only.