Chocolate marfin cake
By VicentaLakin
The other day, I had a box of premix cake powder, which was all in German, but at least it was all in Spanish, and I took my own experience of making cakes and pulled out the recipe. This chocolate marfin cake is 300 grams of premix and can make 12 medium-sized cups. The formulation recommended 125 ml vegetable oil, 1 medium egg and 125 ml milk. I made a slight adjustment by replacing the formulation with 100 corn oil, two medium eggs (60 g/hell) and 125 g milk. Cake premixing is very convenient, eggs need not be distributed, three liquid materials need to be evenly mixed and no oil-water sharing; cake premixing and liquid are then fully mixed with dry-free powder. There's a lot of hot chocolate beans in the cake premix, just like the drop of chocolate on the funto cookies. The size of the cake is very good. It's a typical marfin cake. It's wet inside, it's fragrance of chocolate, especially those beans, and it gives you unlimited satisfaction。
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Chocolate marfin cake
1
The materials are ready: a box of 300 grams of premix marfin, corn oil, eggs, milk; the oven begins to preheat 170 degrees at this time。
2
This is the packaging of cake premix powder, accompanied by 12 paper butts that need to be used in metal or silicone moulds to stay non-conforming。
3
Put paper cups in a 12-gauge model。
4
Eggs, milk, corn oils are mixed into the basin, and are mixed with electric or manual egg-cutting devices to the oilless water separation。
5
The cake premix is poured directly into the egg milk mixture without screening。
6
Smash it with your hands for a minute, with no dry powder, and there are lots of droplets of chocolate beans that are high-temperature-resistant and do not melt when mixed。
7
Swallow the cake with a small spoon in a cup, three quarters full。
8
(b) Send cake-skinned molds to the middle of the oven, with a fire of 170 degrees up and down for 20 minutes; the temperature or time may be adjusted depending on the size of the moulds used, the material and the circumstances of the oven。
9
It's in the oven in about 10 minutes, and it's swelling like a flower。
10
A few strokes of the grill at the end of the oven, moving the cake onto the hanger, which can then be eaten directly, wet and fragrance。
11
Chocolate marfin cake, internal moist, chocolate fragranceChocolate marfin cake Make Tips
My Berssavi chocolate marfin cake powder was introduced from the German original “good dry baking” and could be used directly by preparing its own liquid material, fully mixed with premixed powder; easy to operate, cakes with good shape and strong aroma; 2. paper toys are hand-delivered and need to be used in conjunction with moulds; if there is no metal or silica emulsion to carry, other separate baked paper cups may be used; the temperature and timing of the baking can be adjusted to the actual condition of the oven and to the size of the mould。