Cococake cocoon frafflo
By VicentaLakin
This Bavarian is for my little friend to order. For some time now, the recipe has not been uploaded, and the process has been difficult, so it is too lazy. Coconut-flavored pavilions, cococakes, and a round of delicious almond cakes
Recipe Recommendations
- low powder 40g
- pure milk 50g
- corn oil 30g
- cocoa powder 10g
- eggs of 3
- white sugar 30g
- egg white 50g
- almond powder 50g
- red rice flour 5g
- light cream 120g
- coconut milk 80g
- gelatin 10g
- egg yolk 60g
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cococake cocoon frafflo
1
Make almond cakes first. Combining the sort of almond cake, grinding it again with a grinder, making it more subtle。
2
The proteins are added to the sugar powder, which is to be distributed to six, and it is sufficient to mention that the egg-beater has a long angle。
3
Put red almond powder in the protein cream。
4
Quick and even with a rubber razor。
5
Prepare a bouquet of bouquets with a little crotch. Put almond paste in the bag。
6
the tarpaulin is placed in the oven and the almond protein is squeezed into a small circle of about 1.5 cm. (it doesn't matter if it's not round, because it's very rare, and it's a little deformed when it's baked. the oven is preheated, 150 degrees, mid-level, top-fire, about eight minutes. take it out cool。
7
Then we'll make a cocoa cake: separate the protein and yellow。
8
The yolk is evenly mixed with corn oil。
9
And add milk evenly。
10
Coca powder and low-band powder are mixed and sifted into yolk paste。
11
Coca powder and low-band powder are mixed and sifted into yolk paste。
12
The proteins were added to several drops of white vinegar or lemon juice and were added to the sugar three times, with electro-plugs hitting the rigid hair bubble。
13
One third of the protein cream is added to the pasta. With a rubber razor, it's going to flip evenly from below。
14
The remaining two-thirds of the coca paste will be rolled back to the remaining two-thirds of the protein cream, which will be quickly evened again。
15
Pumping cocoa cake into a square grill with oil sheets and scraping the surface with scratches. Light bubbles. The oven is preheated, 165 degrees, about 20 minutes。
16
Add glucose to the yolk evenly to the white。
17
Milk and coconut and light cream pour into the boiler, heating up to bubbles on the edge, so that the fire can stop。
18
The mix of cream coconuts is evenly mixed while the heat is pouring into the yolk。
19
The mixed coconut egg yolk is poured back into the boiler, and the fire heats up to the edge of the bubble. It's available
20
The glitting tablets are soft with cold water。
21
The water was then drained and placed into the coconut-engine butter sauce, which melted and evened while it was hot. It's called Bavaria。
22
Filter the barbarex to make it more subtle。
23
Prepare the mold (I use a half-round 6-link) and pour the coconut fertilise into the mold to 1/2。
24
Take a circular device, a little smaller than the middle of the mold, and cut down the round cocoa cake piece。
25
The cocoa cake slices were placed in the middle of the barley dew in the mold and then placed in the refrigerator for 15 minutes。
26
Once removed, it is rewinded into the coconut fragrance till the mold is full and frozen to condensate again。
27
When fully condensed, demersals are removed, and warm towels are wrapped around the base of the mould for a while, so that they can be easily demoulded. The red-coloured almond cakes are so tight around the Bavarian cake that they can be enjoyed。Cococake cocoon frafflo Make Tips
It's very complicated to do this dessert step, but it's the same thing that makes it so difficult. Here's a six-and-a-half circle model. Red-coloured almond cakes are made less, and can be made of about four barfalids. Use can be increased appropriately. The red apricot is so delicate and delicious. Of course, it's a different taste。