Coco Chifeng
By VicentaLakin
I'm an absolute hand-wrecking party. The cakes made over the years are basically mousco, because they don't have to be creamed, and don't worry about it. This cake is the one I prefer to make under Moose. With this bottom, what do you want Moose? Just change it to Moose。
Recipe Recommendations
- eggs of 4
- cocoa powder 20g
- low-gluten flour 70g
- white granulated sugar 60g
- corn oil 40g
- lemon juice few drops
- sweetening
- roast
- an hour
- simple
Steps for Coco Chifeng
1
First step, prepare the material, cocoa and low-banded flour. The lemonade wasn't filmed, it was only a few drops of lemon, and it was all squeezed with a hand。
2
Dissociate omelet and yolk
3
Egg yolk, milk, corn oil, low-banded flour, cocoa powder mixed together. even
4
Protein with lemonade, in part white sugar, close to dry hair bubbles, I usually hit the protein with a hook, but there's still a drop in the protein。
5
The distributed proteins were mixed with the cake, and the first two were added to the cake paste, which was then mixed with the flipping hand and then refilled in the remaining protein pan。
6
Load the oven, flatten it with a razor, shake it a few times, shake the bubble, send it into the preheated oven, the middle layer, 160 degrees up and down, and bake it for 40 minutes。
7
When you're done, you take out the oven, shake it down, rip it down, and when you get cold, you can use moose to crush the shape and size you want