Chocolate Hokkaido Chifeng

By VicentaLakin

Chocolate Hokkaido Chifeng
Hokkaido Tsim Fung is the softest cake I've ever tasted. This chocolate-flavored casserole with smooth chocolate cream pie tastes like a good taste. Cake mass: 10 cups

Recipe Recommendations

  • low-gluten flour 18 grams
  • eggs of 3
  • cocoa powder 12 grams
  • corn oil 24 grams
  • milk 24 grams
  • Pour fine sugar into egg yolk 20 grams
  • Pour fine sugar into egg white 35 grams
  • whole milk 150 grams
  • fine sugar 35 grams
  • egg yolk of 2
  • corn starch 7 grams
  • dark chocolate 50 grams
  • animal whipped cream 120 grams

Steps for Chocolate Hokkaido Chifeng

  • 1
    • Preparation of food and moulds for Hokkaido Chifeng and placement of large cup mats in a large 6-storey marione。
  • 2
    I'll make a twilight cake first. Three eggs were graded three times into 35 grams of fine sugar and sent to a hard hair bubble and placed side by side。
  • 3
    Three yolks, plus 20 grams of fine sugar, 24 grams of corn oil, 24 grams of milk, torn into sugar melt。
  • 4
    Sift in low-banded and cocoa powder, mixed into a non-particle-free slide。
  • 5
    The protein paste and the cocoa paste are mixed evenly。
  • 6
    The mixed pasta is loaded in a bouquet (or not, and the technical can pour directly into a paper cup)。
  • 7
    Squeeze the pasta into a paper tray, and suggest a full six-seven。
  • 8
    I'm too full, the cake's going to be so high, it'll end up in mushroom form, and it'll affect the sales. Actually, the size of this paste can make 10 cardboard cakes。
  • 9
    It's normal to put the cake in the middle of a preheated oven of 180 degrees, bake it for 15-20 minutes, cool it when it's out of the oven, and the cake shrinks。
  • 10
    The process of cooling the cake, making chocolate cream pie. Disperse two yolks and add 15 grams of full fat milk, evenly mixed。
  • 11
    Then they sift into corn starch and cocoa powder。
  • 12
    Slipped to smooth dry powder。
  • 13
    135 grams of whole milk added to 35 grams of fine sugar, boiled in the middle of the fire and mixed while cooking。
  • 14
    The freshly boiled milk shall be poured into the yellow paste of cocoa powder, mixed with it, then the mixture shall be sifted and refilled in the milk pan。
  • 15
    The small fire heats up and mixes constantly, making the mixture thicker, turning it into chocolate carcassade sauce, leaving the fire。
  • 16
    Black chocolate chips are heated into hot carthada sauce, mixed to melt, and then sat in ice water to stir cool and cool。
  • 17
    The cream was released to six distributions (as it was when the moose cake was made)。
  • 18
    Combining chocolate sauce with light cream and chocolate cream pie。
  • 19
    A well-made chocolate cream pie is packed in a flower bag with a bouquet, which is inserted into the cake and squeezes out the pie, and the cake becomes full again。
  • 20
    The cake is stored in a freezer for 2-3 days. Before we eat, we put a little sugar powder on the surface to decorate。

    • Chocolate Hokkaido Chifeng Make Tips

    This cake has a high liquid content, low flour content, so it's not enough to support the cake, and usually collapses back and forth, which is why we have the space to fill it and make it full again. It's soft when it's ready, it's thicker when it's cold, so when it's ready, it's hearty, it's better when it's cold。

    Recipe Categories

    Recipe recommendation