Chocolate cake
By VicentaLakin
There's no resistance to chocolate, and it's so simple. The volume of squares is 8 inches, reducing by half all materials by 6 inches. The final liquid is thin, both solid and live。
Recipe Recommendations
- eggs of 4
- sugar 150 grams
- water 15 grams
- unsalted butter 125 grams
- low powder 70 grams
- cocoa powder 45 grams
- whole milk 500 grams
- salt 2 grams
- lemon juice 3 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate cake
1
The oven is preheated to 160 degrees. Butter melts and cools to constant temperatures. Milk heated and kept around 60°C. The yolk protein is separated and the protein is placed in an oil-free and water-free container。2
Passing protein + lemon juice to neutral hair bubbles, with cold storage backup。3
Yellow + fine sugar + water, smitten to melt yolk. Add melted and cooled butter continues to mix evenly。4
Sift in flour + cocoa powder + salt, with hand pumped in an irregular direction, and are not circled. Add hot milk, and hand-smash quickly。5
FROZEN PROTEIN CREAM IS REMOVED, AND SEVERAL RESTORATIONS ARE MIXED WITH OILLESS, CLEAN HANDS AND AN EGG BEATER. IN THREE MINUTES, PROTEIN CREAM IS MIXED INTO YOGURT COCOA PASTE AND CAN BE MIXED IRREGULARLY BY HAND (BY “WELL” OR “Z”). ALL OF THEM WERE MIXED AND POURED INTO THE OIL SHEET MOULDS, WHICH WERE BAKED AT 160 DEGREES IN THE MIDDLE LEVEL FOR 52 TO 55 MINUTES. COOLED, DISTILLED, COCOA POWDER。