Chocolate early cake
By VicentaLakin
It's so tiny and soft, it's sweet, it's so sweet, it's so good, it's so rich, it's so full of chocolate, it's ready to enter, and it's better than the wind
Recipe Recommendations
- eggs of 6
- low-gluten flour 85g
- chocolate 15g
- corn oil 75g
- milk 60g
- cocoa powder 10g
- chocolate beans 10g
- fine sugar 75g
- lemon juice 5 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate early cake
1
Prepare the food you need。
2
The yolk and protein are separated in a water- and oil-free basin。
3
Low-banded flour and cocoa flour are screened and chocolate shredded。
4
Corn oil is heated to a slight texture of about 75 degrees, which is mixed with powder。
5
Add chocolate to melt while it's hot。
6
Add milk to mix。
7
Add yolk。
8
It's fine to slide without particles。
9
Protein with lemonade, low-speed bumping into a thick bubble, adding a third of fine sugar。
10
High-speed poaching to lighten the protein with a third of the fine sugar。
11
A slight texture appears in the protein, adding the remaining fine sugar。
12
I'm going to hit you right up to the point where you have a hook。
13
One third of the distributed protein cream is added to the chocolate yolk paste, evenly mixed with a razor。
14
And then back to the protein cream, evenly mixed。
15
Falling into an 8-inch solid square, blowing bubbles and spreading chocolate beans。
16
PRE-HEATED LOWER MIDDLE OF THE PE3040 OVEN, BATHED AND BAKING, 150 DEGREES AND 55 MINUTES OF FIRE。
17
Finally weeded chocolate early cake。
18
It's so tiny and soft, it's so full of chocolate, it's all rightChocolate early cake Make Tips
I use milk chocolate. I use black tricks. Adjustment of the temperature and timing of the baking to the individual ovens。