Chocolate cream box cake
By VicentaLakin
The celebration of the Mid-Autumn National Day, coupled with climate stability, has brought about the “invincible” allergies of allergies, and I have a rebirth of ecstasy. Several materials were purchased from the Internet, three boxes of chocolate-cracker box cakes were made, and a box of sideware was prepared for first use, which tasted so good that it almost sheds tears and breathed too much. Think about it. Forget it, it's a long stream, and it's not so bad. Chocolate is irresistible to me, and when I'm in a bad mood, I'm tired, chewing a few pieces of chocolate, especially black. It's quickly in a good mood. It's getting better. Especially after today's chocolate brilliance cake. That's really good inside and out
Recipe Recommendations
- eggs of 5
- low-gluten flour 80 grams
- corn oil 40 grams
- milk 60 grams
- cocoa powder 10 grams
- white sugar 50 grams
- coconut oil 40 grams
- chopped hazelnut 60 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate cream box cake
1
The cake materials are ready: five eggs, 80 grams of low-banded flour, 40 grams of corn oil, 60 grams of milk, 10 grams of cocoa powder, 50 grams of fine sugar for protein, and oil paper in a square anode grill。
2
Low-banded flour mixed with cocoa flour。
3
Milk and corn oil are shared in one bowl, evenly beaten with eggs and separated without oil。
4
The flour mixture is poured into it and mixed with eggs to dry powder。
5
Eggregated yolk is separated; eggs are drained into oil-free and water-free bowls, and yolk is fed directly into the pasta。
6
The yolk is scattered and mixed with the face of the paste with an egg pump until the face is thin and pussy, the egg is lifted, the face is leaning like a ribbon and folding together。
7
The egg cleaners use electrically to stir up a rough bubble at a high speed, then at a medium speed, adding fine sugar three times, until when the protein is thin and brightly glittered, the eggmaker is lifted and the protein paste can have a big bend or a small rectangular shape, at which point the oven can begin to preheat 170 degrees。
8
Take a third of the protein into the pasta。
9
The mix is even and then falls back into the protein pan, turning the egg into a razor。
10
A mixture of fine and glitter cake paste by flipping or cutting
11
pour the cake into a 28-cm grill and shake it a few times。
12
The oven is sent to the mid-level of the preheated oven, with 170 degrees and 30 minutes of fire up and down。
13
When the oven is baked, the oven is stunned with the dish, and it is laid cold and demoxified。
14
Creaming cakes with brilliance and cream: the material on the left is chocolate cream: 66 per cent black and 45 grams melted with light cream; 200 grams with light cream and 15 grams with light cream; the material on the right is chocolate pelvis: 66 per cent black and 100 grams with coconut oil and 60 grams with corsets; and the tatters on the bottom are for the heart shop。
15
Forty-five grams of black and forty-five grams of light cream from the cream jackets were inserted into small bowls, thermal water melted and replaced。
16
100 grams of cocoon oil and 40 grams of cocoon oil in the briquettes melt。
17
When removed, the gills are crushed and evenly mixed。
18
Refrigeration of over 200 grams of light cream and 15 grams of fine sugar stirs up a fine texture。
19
In step 15, the cold cream, black and thin, is poured into the light cream, and the slow and evenness is sufficient。
20
Crush the contours on the cake with a box with a knife to pull the piece out。
21
Each box is bottomed with a piece of cake, and butter is put in the bag。
22
Squeeze the cream evenly on the cake slices, and the thickness will be determined by the size and depth of the box; a layer of tatters will be spread。
23
Put another piece of cake on the surface and leave a little space at the top of the box。
24
A spoon is used to roll the chocolate sluice on the cake piece, the thickness of which is determined by the space reserved; a cap is placed on the freezer and can be eaten until the surface becomes hard。
25
Chocolate briquettes, cream box cake, fragranceChocolate cream box cake Make Tips
The amount of cake material is adjusted to the size of the box used, and the small ones can adjust the cake material to three or four eggs, so that all of the material prepared, such as cream and brilliance, can be used; the remaining edges can also be painted in accordance with the above-mentioned operational steps, except for the fact that the piece of cake that is not in perfect shape is pretty; 2. Coconut oil in the briquette is best not replaced if replaced with butter, which does not taste as much as coconut oil; 3. The cake in the leather box can be stored in a freezer for a period of one to five days and be consumed as soon as possible in order to prevent the cream from deteriorating。