Coco Chifeng
By VicentaLakin
Inventory in the draft box。
Recipe Recommendations
- large eggs of 5
- corn oil 60g
- milk 70g
- low powder 70g
- fine sugar 70g
- cocoa powder 15g
Steps for Coco Chifeng
1
The powder is screened earlier (the remaining 2 grams of coffee powder is added)。
2
Milk corn oil is fully emulsed。
3
It's pouring powder into dry powder。
4
Into egg yolk。
5
PLOT Z TO NON-PARTICLE。
6
One time, you add white sugar, and then you turn it down。
7
The sharpened protein does not slide with a razor, with a strong little tip around it。
8
Add a third of the protein frosting first。
9
All in the protein basin。
10
FIRST WITH AN EGG AND THEN WITH A RAZOR。
11
Put it in the mold and shake it in front of the oven。
12
Refrigerator preheats 130 degrees medium level 55-60 minutes (time temperature for reference only)
13
Get out of the oven and retort, completely dry。
14
Sunshine。
15
Sunshine。