Mocha's whole-mike cake
By VicentaLakin
IN COLD WINTERS, WE MIGHT MAKE OURSELVES A DELICIOUS HIGH-HEAT SWEET TO INCREASE THE ENERGY OF OUR BODIES AND HELP US WITHSTAND THE COLD. IT'S A MOCHA-CAKE COFFEE AND CHOCOLATE. IT TASTES LIKE A POUND CAKE. BECAUSE OF THE ABUNDANCE OF BUTTER, THE COLD IS STILL WARMER. I SPILLED A LOT OF CEREAL ON THE FACE OF THE CAKE, AND THE TASTE OF THE BAKED CAKE ON THE FACE OF THE CRUMBS. THE FORMULA COMES FROM TEACHER MENG'S 100-BIT CUPCAKES, AND I'M USING THE SIZE OF UN 16300 4 INCHES OF HEART CAKE。
Recipe Recommendations
- coffee powder 2g
- fine sugar 60g
- butter 90g
- whole egg liquid 55g
- low-gluten flour 60g
- whole wheat flour 20g
- cocoa powder 10g
- baking soda 1g
- cereal appropriate amount
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Mocha's whole-mike cake
1
Prepare all the raw materials。
2
Quick solution coffee is replaced with a small spoon of hot water。
3
Softened butter and added fine sugar。
4
Hit the sugar melt with a manual omelet。
5
Add a small amount of whole egg fluid in a fraction
6
The mix is evenly added to the next part to avoid oil separation。
7
When mixed with coffee fluids, low-banded flour + cocoa powder + small sodas are sifted into the basin and evenly mixed。
8
Add the whole wheat powder。
9
Cut it evenly。
10
Squeeze into the molds, full of eights, with cereal on the surface。
11
Preheating oven, 170 degrees, 25 minutes。
12
It's off the grid。
13
Here comes the delicious cake
14
Let's start enjoying ourselves
15
Division's still soft and deliciousMocha's whole-mike cake Make Tips
1. NO THREE-SUM COFFEE, NO PURE COFFEE. I'M NOT USED TO THE TASTE OF COFFEE, SO IT'S A SMALL AMOUNT OF COFFEE, AND IF YOU LIKE IT, YOU CAN INCREASE THE AMOUNT OF COFFEE, SO THAT THE CAKE TASTES MORE SO. 2. THE SURFACED CEREALS CAN BE REPLACED WITH NUTS, ETC., AND FEEL BETTER. 3. BUTTER MUST BE SOFTENED IN PLACE. 4. THE TIMING AND TEMPERATURE OF THE BAKERY SHOULD BE ADJUSTED AS APPROPRIATE. FIVE, I'M USING THE SIZE OF UN 16300 4-INCH HEART CAKE。