Coco Chifeng
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- corn oil 40g
- milk 40g
- eggs of 5
- caster sugar 70g
- cocoa powder 10g
- fresh lemon juice few drops of
- milk fragrance
- roast
- several hours
- simple
Steps for Coco Chifeng
1
Two oil-free, water-free steel basins were removed, and egg clears and yolk were separated into two basins。
2
Called flour, twice sifted。
3
oil, milk and 20 g white sugar are tuned with an egg-beater until the oil is fully integrated。
4
The remaining sugar is left in reserve and later placed in the protein paste。
5
The yolk is dispersed with an egg-beater and mixed with a cream and cream mixture, and continues to be evenly mixed into yolk paste。
6
get cocoa powder 10g。
7
Flour and cocoa flour are mixed into the last yolk paste three times。
8
The mixture is thick but liquid。
9
Pre-heat oven. Egg clean to hard hair. The details of the operation are shown in the Savalin twilight cake in front of Benbo。
10
A third of the protein paste is poured into the yolk paste, which is then promptly evened and then dumped into the rest of the protein paste, with a quick copying and evenening。
11
In the pre-heated oven, below the oven, 130 degrees for 30 minutes and 160 degrees for 30 minutes。
12
The finished product。
13
The flower effect。
14
The finished product is soft and sweet and smells of chocolate。