Mocha cake
By VicentaLakin
A cake worth replicating. I love the taste of it. Six inches。
Recipe Recommendations
- egg yolk 34g
- protein
- white granulated sugar 60g
- cocoa powder 8g
- coffee powder 2g
- low-gluten flour 50g
- butter 20g
- water 25g
- sweet fragrance
- roast
- an hour
- senior
Steps for Mocha cake
1
butter 20g is placed in a heating container with 25 water. low-banded flour 50g, white sugar 60g, cocoa powder 8g, coffee powder 2g, egg yolk 34g, eggnog 78g, fresh lemon juice 2g。
2
The fire heats up until it boils down。
3
Powdered into cocoa and coffee, evenly mixed, and left it to dry。
4
The egg polish is added to the lemonade, the high-speed bumping into the fish eyebrow and one third of the white sugar。
5
Continue high-speed bumping of foams like cotton into the remaining 1/2 white sugar。
6
Protein textures were added to the last white sugar and medium-speed swing。
7
The disturbance took longer and hit the protein dry hair. The state is: lifting an egg, showing a little angle. Note: The protein must be hard。
8
Add all the yolk. The oven preheats 165 degrees。
9
I'm going to hit you in the middle of the day. The mixed egg paste is thick and solid。
10
Scan low-banded flour。
11
Scratch is even from the bottom and the other hand turns the basin。
12
Add the dry mocha paste and continue to mix evenly。
13
Down into the 6-inch mold, blasting bubbles. The oven is set at 165 degrees and the lower level is baked for 40 minutes。
14
Out of the oven, out of the cold。
15
Strip。