Chocolate vortex
By VicentaLakin
This is a chocolate vortex cake, which symbolizes a good harvest. It's for Christmas. It's delicious. It's the first time I've done it, and I think it's delicious, and it's the amount of a commercial dish, and I've used 28 * 28 * 28 * * * no drops, the cake's thick and the rolls crack, and I'm suggesting a quarter cut and then I'll bake it with the * * * * * * * * if you don't mind cracking it, I can't see it like butter。
Recipe Recommendations
- boiling water 60g
- cocoa powder 10g
- egg yolk of 4
- oil 60g
- Hershey's chocolate sauce 10g
- low powder 60g
- protein of 4
- lemon juice few drops
- sugar 70g
- Ganache sauce 100g
- Pure fat dark chocolate 50g
- light cream 300g
- chocolate cream appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chocolate vortex
1
I've got all the good stuff. I've got the good stuff. I've got the good stuff. Take over
2
With a 28% roll, it'll be a quarter less
3
Low powder filter
4
Smuggle evenly
5
The protein is twitched, sugar is added three times, the first is the condition of the fish eye, the second is the size of the protein, the bubble is smaller, the third is the condition of the protein bubble, which is softer, and the third is the condition of the protein, which is softer to the point of rigidity (large chicken tail). You can do it your way
6
Take a small amount of protein and mix it with a good paste
7
The rest of the funneling protein is evenly mixed
8
Put it in the oven and wipe it evenly. Erosion, exhaust, into the oven, 170°C/160°C, 20~25 minutes. Out of the oven, shaker, exhaust, stand by
9
The two are separated from the water (water temperature below 60°C) and are cooled, in liquid form if condensed and reheated to cool the liquid
10
I suggest we keep it in hot water and use it two minutes in advance
11
Pour light cream up to 80% of the sugar powder three times, pour it into the Gannash sauce, and mix it with a rubber razor into chocolate cream
12
the amount of sugar in the light cream depends on the percentage of chocolate in the gannasha sauce, which is 70%, and can be reduced by 1 g for every 100 g light cream using milk chocolate or 55% chocolate
13
Take the cake rolls, take the quadrilaterals and split them into three pieces on average, and rub chocolate cream
14
Each piece of cake rolls into a cylindrical form, and once it's rolled up, the second part of the interface is then rolled up, and the three pieces roll into a cylindrical in the same way. Body
15
With teeth on the side of the cake roll and on the top, chocolate cream can be worn directly by students who wear it. You can use the eight-tooth cookies, the one with the flat teeth
16
Finally, with strawberries and damp-proof sugar. And you can add something else you like