Christmas Remington cake

Remington Cake is Australia's traditional cake dessert and is loved by everyone. It's a story of a chef named Count Remington who accidentally dropped the cake into the chocolate and then wrapped it up in coconuts and was so popular to the eaters. The Remington cake is a piece of soft sponge cake, full of chubby chocolate sauce, and sweet coconut silk, which can't stop, and a complex taste. People don't like the taste of sponge cakes, but these simple steps are not just gorgeous changes, but they're really good. I'm using the French baker's 9-square-type cake mold, so I'm missing the cake slices. It's a very interesting Christmas present on a good cake, written in chocolate pens or protein cream。

Recipe Recommendations

eggs of 3
low-gluten flour 75g
fine sugar 45G
milk 27g
corn oil
butter 36g
powdered sugar 45G
cocoa powder 27g
coconut 80g

sweetening
baking
an hour
ordinary

Steps for Christmas Remington cake

Egg insulation warms up to about 40 degrees. Add sugar

The eight words of the egg fluid that was dropped with an electric puncher won't disappear immediately

The flour that has been sifted before is sifted in three sifts, mixed up and sift again

Scratch your face with a razor and then fall back into the tub and turn the clockwise and hit the egg. Basin

Milk and oil pour into another bowl, mixed with hand-plugs, good emulsion, and water oil

Put a spoonful of paste in the milk oil mixture

And then back in the cake

Into a 9-square-style cake mold

PUT IT IN THE LOWER OF THE EASTING K40C OVEN, WHICH IS PREHEATED AT 160 DEGREES

The cake that's done takes out the cold

Butter, sugar powder, milk, cocoa powder are all in the non-slutty milk pan

It's hot, it's hot, it's hot, it's chocolate sauce

Put the cake in, fill the chocolate sauce

Wear the coconuts, the room is hot enough to be condensed in the fridge