Chocolate
By VicentaLakin
Recipe Recommendations
- corn oil 40g
- cocoa powder 15g
- milk 60g
- low-gluten flour 35g
- eggs of 4
- sugar 30g
- Light cream for making chocolate sauce 20g
- dark chocolate 20g
- light cream 200g
Steps for Chocolate
1
corn oil 40g + cocoa powder 15g mixed evenly。
2
+milk 60g to full integration。
3
+ low-banded 35g mixed to dry-free powder。
4
+ Four yolk mixed evenly。
5
the oven is pre-heated, five egg + lemon + three times plus 30 g sugar, hitting the small bend hook, and the protein and cocoa flour are evenly tumbled。
6
The mould was poured into the oilpaper and set on fire at 170 degrees for 28 minutes。
7
20g black + 20g light cream insulated water dissolved and cooled cooling down。
8
The cake is baked to extract the heat, and the oil sheet is cooled。
9
the light cream 200g + sugar 20g hit the texture clearly, pouring into chocolate cream and flatting。
10
The cake was facing up, with a 45-degree angle cut off and a layer of chocolate cream。
11
Roll it up。
12
Cut off the incomplete sides。
13
Cut in five。
14
Each cut in the middle, but not cut。
15
Creaming cream。
16
Smash, smudge。
17
There's a chocolate pretzel in the middle。
18
Coca powder。
19
The finished chart。
20
It smells good。