Hokkaido Chifeng cake

By VicentaLakin

Hokkaido Chifeng cake
The chocolate Hokkaido twilight cake is the softest and most powerful cake I've ever had. It's really good, but it's not enough. It's really not enough. When you make this cake, you make more chocolate sauce, bottle it in, you eat it, you eat it, you eat it, you eat it

Recipe Recommendations

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

Steps for Hokkaido Chifeng cake

  • 1
    Prepare cake raw materials。
  • 2
    Clear and yellow。
  • 3
    The yolk is mixed with fine sugar, which is given white by an egg-beater and is loose in size。
  • 4
    Add vegetable oil。
  • 5
    Smash even. Add milk, evenly。
  • 6
    Low-banded flour and cocoa flour are mixed into a mixture of yolk。
  • 7
    Scratched with a razor to make a yolk paste。
  • 8
    The eggs were scoring three times with a thin sugar cone, and it was sent until the egg-beater was lifted, and the egg-cleansing was able to pull out a dry bubble with a straight and sharp angle。
  • 9
    One third of the eggs are purified into the yolk paste, which is rolled up from the bottom with a razor until they are evenly mixed. And a third of the eggs are in the yolk paste, mixed in the same way。
  • 10
    All the mixed pasta fell back into the egg-cleaning bowl。
  • 11
    Scratching it evenly again, it'll be pasta。
  • 12
    You can also use round or square cake cups to make the cake。
  • 13
    Put the cake mold in the oven for preheat and fire 180°C for about 15 minutes. Inserting toothpicks into the centre of the cake and removing no residue from the toothpick means that they are cooked。
  • 14
    It's normal that when the cake cools, it shrinks. Put the cooled cake in the freezer。
  • 15
    The raw materials for making chocolate sauce
  • 16
    Corn starch mixed with cocoa powder。
  • 17
    The yolk is scattered, and 15 grams of milk (within the formula) is added to the mix。
  • 18
    Corn starch and cocoa powder are sifted into yolk。
  • 19
    Smuggle it evenly into pasta。
  • 20
    The remaining 135 grams of milk will be poured into the milk pan with fine sugar. Boil with the middle fire, so that the fine sugar melts。
  • 21
    And when you're done, you're going to pour freshly boiled milk。
  • 22
    The mixed liquid will be sifted and refilled in the milk pan。
  • 23
    The small fire heats and mixs with silicone razors, which boils the mixed liquids into thick chocolate carcasses, leaving the fire. Now pour the black chocolate. Rapid and constant mixing, with the temperature of chocolate carcasses melting the chocolate hotly and evenly blending with the sauce. The resulting thick sauce is mixed in cold water, allowing it to cool quickly (or slowly at room temperature if it is not in time) and then put into the fridge, making it cold。
  • 24
    It then began to release light cream, pouring it into a large bowl (nestlé light cream is stored at home temperature, but is to be stored in a freezer until the temperature drops to about 6°C, and does not simply pass out the cold light cream, otherwise it is difficult to break). It's enough to use an electric egg-pumper to give it a soft texture. There's no need to send a clear print like the one we made for the flower cake。
  • 25
    Refrigerated chocolate sauce mixed with light cream, fully tuned with a razor。
  • 26
    The finished product, which can be stored in bottle seals。
  • 27
    Add chocolate cream to the bouquet (with a rounded beak) and the bouquets into the center of the Twisty Cake and squeeze into the chocolate cream pie. You can squeeze as much as you can to get the cake up and full. Put the squeezed cake in the freezer for 2-3 days
  • 28
    The chocolate cream is smooth when it's ready and will be condensed in the freezer for some time. So when it's done, it's in the cake. It's the best cake you can eat when you're cold. So, if you don't want to eat it, leave it in the freezer room in the fridge

    • Hokkaido Chifeng cake Make Tips

    [Chocolate Hokkaido Chiphoon] (Reflection: 10) formulations: thirty-phoon formulations: 3 eggs, 12 grams of cocoa powder, 18 grams of low-banded flour, 35 grams of fine sugar (egg clean-up), 20 grams of fine sugar (egg yellow), 24 grams of vegetable oil and 24 grams of milk. Chocolate cream pie: 150 g full milk, 35 g fine sugar, 2 yolk, 7 g corn starch, 12 g cocoa powder, 50 g black chocolate with buttons (or a block of black chocolate shredding) and 120 g animal light cream baked: mid-level oven, up and down, 180°C, approximately 15 minutes

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