chocolate cake

After the naturally fermented chocolate cake (1), the recipe was slightly changed according to his preferences: the low flour was replaced with medium flour; the fermented seed was used with whole wheat fermented seed; the milk was replaced with water, but the proportion of the amount was higher than the previous one-because the medium flour used has a stronger water absorption than the low flour, and the whole wheat fermented seed itself is drier than the high flour fermented seed (the whole wheat has a stronger water absorption); and half a packet of coffee powder was also added to slightly reduce the amount of oil. The overall feeling has been adjusted like this. First of all, the taste of chocolate has become stronger (thanks to coffee powder), and the speckled wheat bran and germ in the whole wheat yeast seeds have been soaked and fermented for a long time. They are sweet and tough, and they are similar to the slightly Q cake. It matches the body very well.