Black forest cake

1

Take two big bowls without water or oil. Protein yolk separation. The yolk fell into another bowl。

2

egg yolk with 16 g white sugar。

3

Pair it with an eggbeater。

4

add 30gseed oil. it can also be used here, but only if it melts and cools。

5

Hit the egg。

6

add 30g milk。

7

Pair it with an eggbeater。

8

27g ordinary flour, 27g corn flour, 7g cocoa powder, mixed over two times and then sifted into yolk。

9

With a razor. It's usually said here that the trick is light, and it's not like you're having an egg twitch. But in my formula, the likelihood of a cramp is much lower because of the large amounts of corn starch used to reduce the protein ratio. So, for the usual mix-up, it's easy not to mix for a long time。

10

PROTEIN CREAM IS MADE, WHILE OVENS CAN HEAT UP AND DOWN 150 DEGREES CELSIUS. TEN DROPS OF WHITE VINEGAR HAVE BEEN ADDED TO THE PROTEIN, WHICH IS NEUTRAL AND ALKALINE, MAKING IT EASIER TO PASS OUT. AN ELECTRO-PLUG IN THE OMELET FIRST STIRS THE PROTEIN TO PRODUCE A FINE FISH EYEBRUSH. THE SLOT OF THE EGGBEATER IS DETERMINED ACCORDING TO THE DIFFERENT EGGBEATER. MY EGGBEATER IS 250 W, A TOTAL OF FIVE, FOR REFERENCE PURPOSES ONLY。

11

add 8 g white sugar and continue to pass around 1 minute and 30 seconds. time is used only as a reference and the specific time of release is determined by the state of protein。

12

when the protein starts to have a tattoo, add 8 g white sugar. then it's about a minute and 30 seconds。

13

when there is a visible pattern, add 8 g white sugar. call two minutes later。

14

The protein is ready when it comes to the lifting of the egg-beater, which can produce a 90-degree tip and the protein cream can hold the chopsticks. Don't overplay the protein before it melts. A few more cakes will make you feel better about the protein。

15

Scratch a third of the protein cream into the yolk paste, so it's smooth。

16

Put the mixed yolk paste back in the remaining two-thirds of the protein cream and mix it。

17

Pour the mixed protein into a waterless, oilless mold. Then a few strokes of the mold and a bubble in the protein paste. It is recommended that aluminum molds (in silver and white) be treated with anodes, and not with that black viscos. Because twilight climbs along the molds during the roasting process, twirls can cause twirl to fail。

18

A light coat of tin paper, not solid. Pistol the hole with a fork。

19

Put it in a preheated oven. Under the mold, a grill is to be held in the middle and lower of the oven, but not too close to the bottom fire. It would have been better if there had been a large oven in the home, because it was far from the fire, and it was not easy to cause the wind to climb too fast to form a mushroom cloud and crack the top. But I only have small ovens, and it's crucial that the above steps be coated with tin paper and piercing, which can serve to isolate fire and prevent fragmentation and excessive colour. The temperature of 150°C is also determined by the home oven. My oven measured 146 degrees centigrade, which is basically accurate, but there might be high or low temperatures in the oven, which could be tested several times。

20

Close the oven and bake for 60 minutes. The oven must not be opened in the middle, as sudden changes in temperature can lead to wind failure。

21

60 minutes later, the cake model was quickly taken out and hung cold on the cake shelf. If there are no cake racks in the house, two chopsticks can be put up in two bowls as tall as a cake rack. Don't put the cake directly upside down on the plate or on any other inflatable surface, because the water in the cake doesn't come out, which could cause the wind to fail。

22

it's made of cherries, because the standard black forest cake is supposed to taste cherries, so it's made of three spoons of cherries and 30 ml of cherries. the amount of cherries may increase or decrease according to personal preferences。

23

Align。

24

The wind hangs and takes off. It must not be taken off while the mold is still burning, because it has not yet been completely shaped, and force would cause it to collapse. When it's off, it's easy to get off with a kitchen knife or a fruit knife and a wall around it。

25

No fall. A soft wind is done。

26

With a faster knife, Tsimwind is divided into two layers on average。

27

get some cream. put 1,000 g of light cream in the mix bowl of the chef's machine. add 40 g sugar and use high-speed cream. it is important to note here that the mixing bowls are to be cooled in the fridge a few hours in advance, thus facilitating the use of cream. the amount of sugar can increase or decrease appropriately by taste, with a 10-to-1 ratio of light cream and white sugar in many formulations, but i think a little less sugar is healthier, so i cut the amount of sugar by half, and the taste is only mild sweet. this has no effect on the cream。

28

Watch out for cream. Once the cream is formed that separates the butter from the cream in the bowl, and the cream in the bowl does not go down, the break can stop. This change in state may be a matter of moment, and if excessive pass-through continues, the cream becomes tofu, loses flavour and becomes rough。

29

The cream is so delicate that it's ready to wipe。

30

Take the proper amount of cream on the plate and stick it to the chili cake。

31

Put on a twilight cake。

32

Pour half the wine-flavored cherry sauce。

33

Use a brush。

34

Wear a thick layer of cream and put it on another layer。

35

In the same way, put on the winey cherry sauce。

36

Put a face on the top。

37

Take a spoon and shave off the extra cream and cherry sauce and make the cake look better. Don't throw away the scraped cream and it's delicious with the winey cherry sauce。

38

The side is also covered。

39

Spray chocolate. I use black chocolate, not so sweet, and the bitter taste is so sweet and sweet. By this point, the black forest cake is almost complete. If you want to decorate again, you can take the next few steps。

40

Cream in the shotgun。

41

On the top of the cake with flowers。

42

Put on the lucky four-leaf straw for decoration。

43

You can start to enjoy it when you're done。

1. Water and oil-free moulds for protein, yolk and baked cakes. 2. Yellow and proteins must be completely separated and cannot be mixed. Three, make yolk paste, then protein cream. 4 The ratio of ordinary flour and maize starch is mixed into low-banded flour, which is screened twice to reduce the probability of yolk spasms. 5 and 10 drops of white vinegar are added to the protein, three times in order to facilitate distribution. The criteria for the flow of proteins are the generation of 90 degrees of small angles on an eggbeater and the ability of protein cream to hold chopsticks. Don't overplay the protein before it melts. 6. It is recommended that aluminum moulds (in silver and white) be treated with anodes, rather than with a black anti-gluting mold. Because twilight climbs along the molds during the roasting process, twirls can cause twirl to fail. It is crucial that the coating of the moulds be stamped with tin paper, which can act as a barrier to fire and prevent fragmentation and excessive colour. 8. The roasting temperature is 150°C. The adjustment is based on the temperature of the oven. The oven must not be opened when roasted, as sudden changes in temperature can lead to wind failure. When you're done with the bakery, you quickly take out the cake mold and put it on the cake shelf. It must wait until it gets cold. The mixing bowl used for creaming is to freeze cooling in the fridge a few hours in advance, thus facilitating the use of cream. Cream is not overstretched, otherwise it loses puffyness and becomes rough。