Chocolate pound cake
By VicentaLakin
The pound cake is also called fat cake. It's a hot, heavy sugar cake. This chocolate-pound cake, though unpreserved, tastes so good that people can't help but eat a piece and want to eat a second piece and grow their meat unwittingly. Cocoa powder and chocolate beans are added to this cake's soul. The sweetness of the chocolate beans and the bitterness of the cocoa powder, and the melting of the chocolate beans through high-temperature baking and semi-melting conditions into the cakes, are wonderful and irresistible. I used an egg split, and there was no powder in the material, but it increased the expansion of the cake by delivering an egg purified cake, which was as high as a baked cake, and it was soft。
Recipe Recommendations
- butter 75 grams
- granulated sugar 60 grams
- cocoa powder 20 grams
- low-gluten flour 75 grams
- eggs 2 only
- chocolate beans 20 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chocolate pound cake
1
Take all the material。
2
The butter room is softened and partially fertilized。
3
With an egg-beater, the color fades and the size expands slightly。
4
Add yolk three times and evenly mix。
5
Sift low-banded flour and cocoa flour。
6
Cut it evenly。
7
Add chocolate beans。
8
Cut it evenly。
9
Add the remaining sugar to the egg cleaners and hit it with an egg-beater。
10
取一部分蛋白加入到可可面糊中Cut it evenly。
11
And into the protein basin。
12
Cut it evenly。
13
The mixed pasta is squeezed into the mold with a bouquet。
14
Put it in a preheated oven, 170 degrees, 30 minutes。
15
Get out of the oven and hang out。Chocolate pound cake Make Tips
1. the chocolate beans used are high-temperature chocolate beans specially designed for baking. 2. the yolk shall be added to the butter in three stages, and the other yolk shall be added after each mixing has been even. 3. the extent of the flow of protein is related to the expansion of the cake body. when the protein is ready to go, then the paste must be tuned in a quick and careful way, so as to be careful to melt. after the molds started baking in the oven, the cake slowly swelled up, and the process was slow, waiting patiently for the surprise from the last oven. don't open the oven in the middle of a hurry. 6. the temperature and time of the oven is only a reference, and the specific time and temperature should be adjusted according to the circumstances of the oven. the baked pound cake, though delicious, will become much softer and more delicious in a day or two. i'm using the rectangular mould of hanno 230 * 50 * 65 mm。