Coco Chifeng
By VicentaLakin
One of my favorite cakes, she said, "I haven't tasted in my mouth lately, but once I eat chocolate cake, it smells like chocolate, and it lasts for days, but it's too hot for you to make it." Well, I did it for her, too。
Recipe Recommendations
- cocoa powder 20g
- milk 60g
- corn oil 50g
- low-gluten flour 100g
- fine sugar 55g
- eggs of 5
- lemon juice a little
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Coco Chifeng
1
Five egg yolk and proteins are separated into water-free and oil-free basins2
The milk is boiled and mixed with cocoa powder, which is cooled3
Add corn oil to lactation in cocoa paste4
the egg yolk is evenly mixed with 10 g sugar and the remaining 45 g sugar is replaced with protein5
(b) Be evenly mixed with cocoa oil, and evenly with each of them for the next time6
SIFTING LOW-BANDED FLOUR WITH Z FONTS TO DRY POWDER7
Add a few drops of lemonade to the protein8
the remaining 45 g fine sugar is added three times to the protein, each with 15 g, with a low-speed, high-speed stroke of the electro-pumper to the point point where the egg-pumper protein appears, both of which have been delivered9
A third of the protein is scraped with a razor, placed in a cocoa yolk paste, evenly mixed10
All of the cocoa yolk paste is then poured into the remaining half of the protein, evenly mixed11
(a) To put all the mixed cakes into the mould, to flatten the surface with a razor and to lift the moulds several times down12
Firing up and down to preheat 135 degrees, mid-floor, 70 minutes13
(a) Immediately out of the oven, lifting the molds down a few times again, and retocking the beer bottle14
Completed ChartCoco Chifeng Make Tips
I used five little eggs, if four big ones were enough. Each link is mixed as much as possible with the ingredients, evenly and then next. Sweet relatives can add as they please, and the warmth of the oven is self-regulating。