Four inches of cocoa chime cake
By VicentaLakin
I've forgotten how many cocoa cakes I made. What we're doing today is a four-inch cake, a little one, one by one, just fine. Without a 4-inch cake model, you can make one with a 6-inch cake model。
Recipe Recommendations
- low-gluten flour 55g
- cocoa powder 15g
- eggs
- sunflower oil 36g
- milk 60g
- fine sugar 55g
- sweetening
- baking
- an hour
- ordinary
Steps for Four inches of cocoa chime cake
1
The omelet and yolk are in two waterless oil-free basins, pouring sunflower oil into a small milk pan, heating it with a small fire, different boilers or stoves, different times of heating. I used an electric pottery, choosing a vegetable slot, from power to heating, for three to four minutes. In the case of gas stoves or electromagnetic furnaces, it does not take that long (the oil does not need to be too hot) to mix the powder with the heat into cocoa powder。
2
It's not as hot as it gets, you can touch the container, you can take the next step with a little bit of heat。
3
POWDERED FLOUR THAT HAD BEEN SIFTED AHEAD OF TIME, Z-WORDED TO DRY POWDER。
4
Fall into the yolk, evenly。
5
Good yogurt。
6
The egg cleaners added sugar three times, and electrically hit the egg with an oscillator to the pre-dry foam。
7
Scratch a third of the released protein cream to the yolk paste, and then to the bottom up and evenly。
8
Put the mixed cake in the rest of the protein cream, evenly with the same flip。
9
It's a very delicate mix of cakes。
10
The two four-inch anode-dependant cake moulds were dropped and bubbles were blown up on the desktop。
11
AT THE BOTTOM OF THE K40C OVEN, WHICH IS PRE-HEATED TO 145 DEGREES, BAKED FOR ABOUT 35 MINUTES, AND SAW THE CAKE COME BACK FROM THE TOP, AND THE CAKE WAS ALMOST RIPE (THE ACTUAL TEMPERATURE OF THE ROASTING DEPENDS ON THE TEMPER OF THE OVEN)。