Chocolate cream cake
By VicentaLakin
It's a simple, but beautiful, cream cake, with a chocolate-dry nash face, and the whole cake's moving
Recipe Recommendations
- eggs of 2
- low-gluten flour 33 grams
- milk 20 grams
- corn oil 20 grams
- fine sugar 40 grams
- light cream 80 grams
- red pigment few drops
- Dark chocolate coins 80 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate cream cake
1
Separate the yolk, spread out
2
Add corn oil and milk to be oil-free. Star
3
Sifting the low-band powder into the egg fluid
4
Slash it with a razor
5
The protein goes into thin sugar and sends a hard hair bubble
6
Take a third into the yolk paste
7
Back inside the original protein
8
Down into two four-inch anode-activated molds, and when the oven 140 is preheated, it'll be in the oven for about 35 minutes
9
Once the cake is out, it's cut in two
10
Take 160 grams of light cream and add 16 grams of fine sugar to a clear texture
11
Put a piece of cake on the bottom seat, put light cream on the bean, put a piece on the cake. Snippets
12
Erase all by analogy
13
The rest of the light cream is covered with fine sugar and a drop of chromosomal, a third of it is painted on top of the top floor, and the rest with a little bit of chromosomal mixing, and it's covered with cake. Move
14
Put a machete on your face
15
When the cream boils off the fire, the chocolate coin melts, and the hand warms
16
With a little spoon on the face of the cake, let's just drop it
17
Done
18
DoneChocolate cream cake Make Tips
When you make chocolate-dry cheese, the pasta cake can be put in the freezer, so it's better to have a shower。