It's chocolate chili

By VicentaLakin

It's chocolate chili
Tsimwind's smoothness, mixed with chocolate, can lay the bottom of the black forest and make it easier to eat while it's hot. It's bigger than the traditional wind, more than the classical chocolate cake, and don't miss it。

Recipe Recommendations

  • eggs of 4
  • corn oil 53 grams
  • qingshui 53 grams
  • powdered sugar 21 grams
  • cocoa powder 16 grams
  • chocolate 28 grams
  • low-gluten flour 60 grams
  • fine sugar 60 grams

Steps for It's chocolate chili

  • 1
    First, 53 grams of oil + 53 grams of water + 21 grams of sugar powder to heat the fire and mix it evenly。
  • 2
    Add 16 grams of sifted cocoa powder and mix it evenly
  • 3
    Minimal fire, equalize 28 grams of chocolate while it's hot。
  • 4
    The chocolate must be fully melted at this time, very fine and smooth。
  • 5
    Get out of the fire, sift in 60 grams of low-strength flour and cut it evenly with a razor
  • 6
    Add four separate yolks
  • 7
    Hand-to-eggers are used to mix it evenly and to get a thin, smooth yolk paste. If you have a low indoor temperature in your house, the yolk paste is recommended as a spare。
  • 8
    Four eggs hit the bubble three times with 60 grams of fine sugar. Fire
  • 9
    Send to dry hair bubbles. It's a little slow to get rid of the extra protein cream on the head. It'll be fine
  • 10
    One third of the protein is added to the yolk paste, evenly mixed. How to flip? Scratching around the egg basin with a razor, then cutting the razor vertically from 2 points to the bottom of the basin, quickly cutting through the basin centre to 8 o'clock, flipping the razor and bringing the face back to the basin, with each scrambling, turning the basin back 60 degrees in the left hand, repeating the forward movement, six to eight times a second, 30 times a minute. It's as fast as you can, it's evenly mixed, it's quick enough to avoid protein frost forming small particles, and it's thick and thin, if you're rare。
  • 11
    And then you pour the remaining protein into the paste, and you flip to the thin, thick paste. And that's when you can see that the paste is thin, smooth and smooth, and it doesn't melt。
  • 12
    The pasta can be thrown into the mould, either with an 8-inch mold or with a 6-inch height. Dropped vertically from the top and hit the bubble。
  • 13
    The oven preheated at 145 degrees lower level, 60 or 65 minutes. It can also preheat 180 degrees up and down, lower floor, 30 minutes。
  • 14
    When you're out of the oven, you fall down vertically and shake off the heat, and you rebut the grill. It's cool enough to take off the mold. And with chocolate cream and paste, the entrance is silky and delicious. Of course, you can eat chocolate twilight, too

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