Chifeng chocolate cake
By VicentaLakin
There are many changes in the twilight cake, and the only thing that doesn't change is that it's soft like a sponge. I've just entered a 6-inch demould, based on the squares of the 6-inch cake material, and the cake is short and the skin burst. After three times, I began to wonder: Did the manufacturer mistook the 8-inch mold for 6-inch? In this line of thinking, I experimented with the squares of the 8-inch mold: as I thought, the cake was eight cents full before entering the oven, and 30 minutes after entering the oven, the top of the cake climbed one or two centimeters to the top of the mold. I couldn't be happier. Before, he suspected that he had just learned some lessons from making a kamikaze cake, that he was swollen, that he had a new mold to play with... and now he knows that the truth is that he corrects the mistakes made by others and is on the right track
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Chifeng chocolate cake
1
Prepare food。
2
• Separation of yolk from the omelette: Note that no drop of yolk should be made into the omelette, which causes disruption。
3
One gram of sugar in the yolk paste。
4
It's evenly mixed with an eggbeater。
5
Pour in corn oil。
6
Make the yogurt fully emulsed. This is an important factor in whether the cake can climb。
7
You pour milk and mix it evenly。
8
Two rounds of chocolate cake powder。
9
Quickly mix it with a `no' technique, and it is not allowed to circle in order to create a crumb of cake。
10
And finally, you mix it in smooth cake paste and put it aside。
11
A few drops of lemon fluid were dropped when the egg was separated and placed in the freezer。
12
Taking out the egg-cleans began to pass out and when fish eyebrows appeared, 10 grams of white sugar fell。
13
When there's soap bubbles, add 10 grams of white sugar。
14
When the tattoo appears, the rest of the white sugar goes down。
15
When sent to insert protein cream with a chopstick, the chopstick is unable to rise, suggesting that the protein cream has become a dry bubble。
16
A third of the protein paste is scraped into the yolk paste and mixed evenly by cutting。
17
Take another third of the protein
18
Put the yolk paste in the protein cream。
19
Smash even。
20
Inverted into the mold, the cake mold was lifted and the bubbles in the cake's past were hit from a height of 20 centimeters。
21
Fire 150°C and fire 140°C for 60 minutes. 10 minutes after entering the oven, when the cake climbs, you have to put tin paper on it. Get out of the oven and look。
22
I'm going to put the mold upside down on two empty bowls and get rid of it。
23
Demolition, great chocolate cake。