Cococake

Recipe Recommendations

• eggs of 3
• low-gluten flour 80 grams
• corn oil 50 grams
• water 25 grams
• cocoa powder 10 grams
• fine sugar 70 grams
• egg white one
• powdered sugar 150 grams
• lemon juice a little
• colored sugar beads appropriate amount

• sweetening
• roast
• an hour
• senior

Steps for Cococake

1

Eggs go into the basin, put all the fine sugar in a hot tub about 50 degrees, and they pass out at high speed。

2

High-speed punching of the egg fluid to white thickness, lifting of the egg-beater, visible threading of the drop of the egg fluid, straight-on-the-scraping of the toothpick, one minute of low-scrambling, removal of the bubble, and light-sliding of the egg fluid。

3

Combination of water and corn oil, mixing to emulsion white, and placement in hot water。

4

Sift in half of low-banded flour and cocoa flour, and mix。

5

Sift in the remaining cocoa powder and low-banded flour, and mix。

6

Follow the basin and pour emulsed oil fluids, and they mix。

7

Spoiled face smooth and thin, oven preheated 150 degrees。

8

I'm just going to have to make sure I'm going to have a good cake。

9

Put it in the middle of the oven for about 20 minutes, 150 degrees above and below。

10

Demolition, cool-back。

11

Prepare an egg cleaner, 150 grams of sugar powder。

12

The eggs were sent first to a thick bubble, three times with sugar powder, and three times to a fine, sticky. This state of frosting can be used to hook up。

13

The white frost is loaded into a bouquet and used to draw the pattern. The rest of the frost will be adjusted with a few drops of edible pigments and lemon juice, as required, to fill the colour. I only use red and green. You can do whatever you want

14

With white frosting, I put on some colored beads。

15

Fill it with color cream, you can play it freely。

Cococake Make Tips

Recipe Categories

• baking Recipes