Six inches of cocoa chili cake
By VicentaLakin
It's a six-inch twilight cake, a simpler version, a little bit too much cocoa powder in the morning, and it's wet, so I've reduced the number of grams of liquid in the afternoon, and it's good in the afternoon. They're both made in Zibao's sleep, and they're good or fast. I usually take notes so I can count on them next time I do it
Recipe Recommendations
- egg yolk of 3
- sugar 30 grams
- corn oil 25g
- milk 20g
- cocoa powder 5 grams
- low-gluten flour 45G
- egg white of 3
- lemon juice 6 drops
- sweetening
- roast
- several hours
- ordinary
Steps for Six inches of cocoa chili cake
1
Prepare three eggs (preferably colded in the fridge and easy to pass) first to prepare the material for the egg yolk。
2
An oil-free bowl with three separate yolks. A low-speed punch with an egg-beater, three times with sugar, three times with corn oil and then with milk。
3
Cocoa flour and low-banded flour are sifted and slowly evenly rolled with silicone shovels。
4
And then we're gonna have a few drops of lemon juice, and we're gonna do it three times, and we're gonna do it three times, and we're gonna do it at three minutes low。
5
The proteins are added to the yolk liquid twice, so it's always smooth and it's slow, or it doesn't melt. And then you go in the grinder, and you shake a few, and you blow the bubble out。
6
It starts at 150 degrees an hour。
7
After the oven is ready, can you insert a toothpick in it and pull out a test, because the oven is different and the temperature design has to be tested for itself. It's ripe if you don't have a wet belt. Take out the retort on the Internet (the net is higher) and knock it off。
8
See a dark color, because cocoa powder is different。
9
This one's sweet and cocoa is delicious