Chocolate cake

1

We need to get ready before we make tea cream. First, light cream is frozen at 7-10°C for a period of about 12 minutes. It's an animal cream. It tastes better than the usual cream. Here's a picture of the official network. In addition, an eggbeater and an eggbasket can be frozen. It's better to have ice bags under the egg basin, so it's safe to have light cream

2

"chocolate cakes -- making tea cream" pour some hot water into a small bowl and then add tea powder to mix it to fully dissolve (web says 100 ml water+20g tea powder is the best mix, please refer to)。

3

"Chocolate Cake - Make tea and cream" pours light cream and milk in an eggbasket and is fully mixed. Then you add the dissolved tea solution, evenly mixed. (This is the experience I've tried several times before I added tea powder directly to the light cream, and the result is so much more complicated, let alone later production.)。

4

"Chocolate Cake - Make Tea Cream" will be distributed with a blended light cream and tea solution. At the beginning, no sugar, no moderate speed, no slowness, one minute. Then we start slowly adding sugar and then maintain the high speed of two minutes。

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The next stage of the process — making chocolate cakes — can be completed when the light cream is released to the point where there is a clear pattern and the lifting of the egg-beater does not drop the cream drop。

6

[Chocolate cake embryos] Separating 10 eggs from an egg breaker, mixing cake powder, cocoa powder and powdered powder with a small bowl, and softening the water with about 60 degrees of water between Angah butter cheese and converted sugar (if cheese is usually cold, it is not usually too hard, the direct room temperature is soft for half an hour at heat, it can be stung in a bowl for 10 seconds, maybe by dunking a small finger). [Chocolate cake making embryos] boiled together the milk mixed with Andja butter, because the oil was incompatible and had to melt with each other in heat. (It was not known when making the cake at first, it was layered all the time and thought it was wrong to do it on its own, and the reason was later known after consulting experienced people. Oh, by the way, the pot can't keep heating, the butter and milk can merge, and then you can add softened Andja cheese and converted sugar and mix it evenly. In fact, in a lot of chocolate cakes, there's a lot of chocolate and stuff, and I'm a little bit more personal, and I think it's a free drop

7

The mix of cocoa powder, cake powder and powdered flour is sifted with flour and evenly mixed。

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And then we'll start making protein cream。

9

[Chocolate cake embryos] pour separated eggs into an eggbasket, first without sugar, and then use an electric omelet to make a bubble. (The eggbasket must be very clean, there must be no water, oil, and if there is water and oil, the egg can't get out.)。

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And then when you're in a blistering state, you start adding sugar three times. For the first time, one third of sugar was added, and the electric omelet was adjusted to the medium speed, so that the eggs in the blistering state were purified into fine foam. Then you add a third of the sugar, and you turn the speed into a texture。

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Finally, one third of the remaining sugar is placed in the chocolate cake, and the protein cream continues to be hit in dry hair bubbles with an electric omelet (presumably when the egg-beater pulls out a short, straight angle)。

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After the completion of the protein cream, a third of the protein cream was added to the yolk paste, evened with a rubber razor; then a third of the protein cream was added to the yolk paste, evened with a rubber razor, and then the tumbled cake was thrown into the remaining protein cream, flatted to the point where it was smooth and thin。

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[Chocolate cake embryos] Pump the cake down to the cake model and smudge it on the table a few times (this is to shake out the atmospheric bubbles inside the cake paste and to prevent the non-siltness of the post-cooked cake embryos)。

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After 10 minutes of preheat in the oven, the cake is put in the middle of the preheated oven, 170 degrees up and down and 30 minutes baked。

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When the cake is baked, take out the insulated gloves and take a few of them off the table and put them on the grill. When the cake is completely cooled, it'll be out of shape. Next, the cream was evenly painted on the cake embryo and put in the freezer for half an hour。

the chocolate cake embryo, which follows the practice of this chocolate cake, has been relatively successful and very soft in its flaccid form. if you want to make a cake like i made it, you have to be careful not to let the frost go when you're making proteins and making noodles. the eggs that are used to make cakes are best not to use the eggs that have just been taken out of the fridge, which are too cold to have a good hair, and the protein is usually easy to pass at 20 degrees. 2. the cheese cake was previously made with the cream and cream cheese of anja. one is that the light cream in their home is better than the normal light cream, and the shape of the cream is stable; the other is because the light cream is better at taste, smoother, and after eating, there's more incense in their mouths. anja's cream cheese is softer, softer, saves a lot of time in making cakes, and tastes a strong smell of milk; moreover, their raw materials are unmanageable and comfortably eaten. and the butter mixed in with anja feels better than the president's, and when the cake's done, it smells like a nose fell off. 3. the cake embryo of this chocolate cake is based on my own preference for soft, dense cakes. the first attempt on a kamikaze cake was attracted by its light, wet and soft taste to the desire to stop the hiahia/fat face. so i recommend it to you. at the earliest, ordinary cake embryos, though soft and elastic in texture, were not as soft and smooth as chili cakes。