Christmas stake cake
By VicentaLakin
new year's, new year's, make my nephew happy for a cake
Recipe Recommendations
- eggs of 3
- low powder 75g
- soft white sugar 75g
- milk 50g
- vegetable oil 38g
- baking powder 4g
- cocoa powder 7g
- light cream 225G
- chocolate 75g
- honey beans appropriate amount
- warm water appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Christmas stake cake
1
Preparation materials
2
Prepare the above-mentioned material requirements to separate the egg from the egg yolk (note that the packagings used must be free of oil and water) and insert sugar in the egg yolk before having a white break before being evenled with milk and vegetable oil。
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Step 2
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Step 2
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Step 2
6
The pre-screened low powder and powdered bubbles are added to the mix, and the proper amount of water is removed to pollute the cocoa, and a spoon of the paste is mixed into the paste, and then the paste is even. ♪ A tiny, soft cake roll won't take that long ♪
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Step 3
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Step 3
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Step 3
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Step 3
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A few drops of white vinegar are added to the egg cleaners and a third of the sugar required is added to the thicker, and then a third is added to the foam, and the remaining one third is added to the texture when the foam disappears and becomes slightly light and delicate, and the tripod is done by lifting a bending triangle。
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Step 4
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Step 4
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Step 4
15
Three times a protein cream is added to the cocoa yolk paste, each time it's evenly mixed, then it's evenly mixed with cake. From a high point into the 28*28 mould, a few strokes of the surface with a razor can be sent to the pre-heated mid-level of 170° 15 minute bakery。
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Step 5
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Step 5
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Take out the baked cake and fall off the grill and feel free of heat, and put a new oil sheet on it, flip the cake and tear the bottom of the oil sheet and cover it lightly in case it gets dry. Creaming was then given, the cake was cooled and covered with the whole piece, and a little thicker on the roll and a little more bean cream was put on it, and the freezer was rigidly shaped for an hour with a stick. (Note: I'm using a positive roll, and a lot of people like to turn the cake over to the top and cover it up, and then turn it over three times. Personally, I don't like it, either because I'm in trouble, or if I flip the cake, or because I don't think it's necessary. If it does not feel comfortable, the right hand can be gently placed on the top side of the paper, with the left hand on the bottom side of the paper, with the cake piece gently to the right and the other side being the same. I can't take a picture because both hands operate at the same time. It's a way to check if the cake's tarcrete is sticky or heat it up
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Step 6
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Step 6
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Step 6
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Seven, ready