Dirty cake
By VicentaLakin
we're busy on weekends and we're going to meet with our little partners. decorated kitchens, dirty cakes. a cup of chocolate cocoa, with a net sweet. the appearance of "dirty" cannot hide its taste. it's said to be a dirty bag of sister flowers, ha ha. we'll make a dirty, dirty cake
Recipe Recommendations
- corn oil 40g
- cocoa powder 15g
- low-gluten flour 55g
- Oreo 30g
- eggs of 4
- water 45G
- fine sugar 60g
- dark chocolate 17g
- light cream 150g
- sweetening
- roast
- an hour
- ordinary
Steps for Dirty cake
1
Preparation: eggs separated。
2
Early preparation: Crushing Olio cookies。
3
40g oil +45g water+20g sugar mix evenly。
4
Sifting of 15 grams of cocoa powder to granular-free state。
5
Scan 55 grams of low-strength powder with a razor to the dry powder。
6
Add egg yolk, fully blend。
7
Falling into broken Olio, evenly rolled。
8
The eggs were scoring three times with 60 grams of fine sugar and a dry bubble。
9
The protein cream was placed in the yolk paste three times, evenly mixed。
10
After falling into the mold, a few strokes hit it, and a bubble came out。
11
The oven, which is preheated to 140 degrees in advance, is in the lower floor, and the roasting up and down is about 20 minutes to 160 degrees to 25-30 minutes。
12
Slam the heat out of the oven and cool the cake。
13
The cake is completely cooled and disemboweled。
14
pumping/seeding: chocolate 17g with cocoa powder 5g and 25g light cream insulation to melt。
15
pumping/showing: chocolate after cooling, with 150 g light cream and 15 g fine sugar passing to texture and flow。
16
Cake Decoration: A twilight cake with a plate。
17
Cake decorations: dig the center of the cake and don't dig through the bottom。
18
Cake decorations: Pour the cream sauce into the cake center and fill the cake surface。
19
Cake decorations: cocoa powder sifted on the cake surface。
20
Cake decoration: Just squeeze on chocolate sauce。Dirty cake Make Tips
1. Protein frost to the state of hard bubbles, unbuttonable and luminous. It is essential that the cake be demoxified before it is completely cooled to prevent it from falling. With regard to the topic of “falling”, it was the aim of falling before entering the furnace in order to blow out the bubbles, and it was the heat that came out of the furnace, but remember: it was impossible to fall in such a way that either the cake could not go out or the cake, which was only one step short of success, collapsed. 4. A cold cake, which is not ready for immediate use, needs to be packed in a bag to prevent drying. When the chocolate melts, it cannot touch water, and the water temperature of the melted chocolate cannot be too high, preferably at about 50-60 degrees。