Six-inch chocolate twilight cake
By VicentaLakin
Every time you make a twilight cake, you're mad, you can't do it, you can do it in the same process, you can make chocolate twilight cakes, and you can do it all the time. Now let's do it on that scale. This is the six-inch cake ratio。
Recipe Recommendations
- eggs of 3
- white sugar 35 grams
- low-gluten flour 40g
- corn oil 35g
- cocoa powder 10g
- hot water 35g
- milk fragrance
- roast
- an hour
- simple
Steps for Six-inch chocolate twilight cake
1
The egg cream is separated, there is no oil or water in the egg-cleaning basin, and the egg-cleaning is better in the fridge for a while, so the protein is especially easy to pass out。
2
cocoa powder is then heating water and corn oil to the point where there are no granules. add sifted flour, mix it with a z-type technique, mix it evenly, join the yolk and mix it evenly。
3
We'll have to preheat the oven when we have the protein. 150 degrees preheat more than 10 minutes. A little lemonade is added to stabilize the state of the protein, no lemon can be replaced with white vinegar, an egg-beater starts at high speed, the protein goes to big fish eye with sugar once, the second to small holes with sugar twice, the third to tattooed with all the rest of the sugar, and at this point, the egg-beater is switched to low speed until the pointy point is reached。
4
Put a third of the filled protein into the yolk paste, use the flipping hand so that it doesn't melt, evenly mix it, and then pour the yolk paste into the remaining protein basins, so that the shorter the protein is kept as well。
5
A mix of egg paste is placed in the cake embryo, and it shakes the air bubbles a couple of times, soaks the needle sugar and puts it in the oven. It started at 130 degrees for 30 minutes and then at 150 degrees for 20 minutes。
6
It's done. Take out the heat below the shock。