Coco-favorite
By VicentaLakin
Coco-flavored cake is my favorite. It's soft and wet. 'Cause cocoa's not much, not much。
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 5
- corn oil 45 grams
- milk 50 grams
- fine sugar 80 grams
- cocoa powder 10 grams
- sweetening
- baking
- several hours
- simple
Steps for Coco-favorite
1
Preparation material。2
Take a clean basin with no water or oil and put it in 15 grams of fine sugar, corn oil, a yolk, milk。3
It's even with a manual omelet。4
Sift low-banded flour and cocoa flour。5
Sliced to dry powder with silicone。6
The yolk is added twice and the next yolk is added after each cut is even。7
Coco yogurt cutter and back up。8
The protein is then given: (In three minutes, fine sugar is added.) The protein is sent to thin sugar for the first time after a thin bubble。9
Add fine sugar for the second time when the protein is more subtle。10
The protein is sent to a little bit of a trail, and for the second time, it is added to the fine sugar。11
Until the protein is so thin, radiant, and the egg-beater lifts the post-protein frost to the point, so the protein is ready。12
Take a third of the protein and put it in the cocoa yolk paste。13
It's evenly mixed。14
Then pour it into the remaining protein cream。15
同样It's evenly mixed。16
Pour mixed cocoa cakes into the 8-inch mold and level the surface。17
After three strokes, the oven is preheated and baked at a temperature of 165 degrees for the lower and 110 degrees for the upper. The time is 60 minutes. (The last few minutes to observe the colour on the surface, if light colours can increase the upper tube temperature. I'm not sure18
After the baking, a few strokes were removed, the heat was pumped out, and the bowls were immediately down between them。19
The cake cooled and flipped over for hand-pressure disfigurement。20
Completed Chart21
Completed Chart。Coco-favorite Make Tips
1. If you prefer cocoa, you can add more cocoa powder, but the use of low powder will be reduced accordingly. Please adjust to the actual usage of your ovens, due to the different temperature and time required. 3. Protein hair is not too hard, it is not easy to mix and it is easy to melt. 4. Pumps of protein must be free of water and oil, and cannot be mixed into yolk。