Coffee chili cake
By VicentaLakin
The main difference is that when the cake gets cold, it is added to the coffee bar, and the freezer freezes one night, and the taste of the next day is different。
Recipe Recommendations
- egg yolk 3 only
- sugar 40g
- protein 3 only
- coffee powder 10g
- low-gluten flour 55g
- baking powder 2g
- salt 1g
- boiling water 20g
- salad oil 25g
- vanilla extract appropriate amount
- water 50g
- coffee wine 15g
- sweetening
- baking
- an hour
- ordinary
Steps for Coffee chili cake
1
the yolk with 20 g sugar
2
The coffee is boiled with boiling water
3
The yolk paste has been sifted with powder and powdered with powder and vanilla
4
The yolk paste has been sifted with powder and powdered with powder and vanilla，
5
Protein launch bubbles with a little sugar
6
One third of the protein goes into the paste and then joins in two
7
Make a cup of coffee, heat up the water and sugar for a minute
8
Sugar cooled and added coffee powder and wine for half an hour
9
Toaster preheat 170 degrees, baked 35-40 minutes
10
After the cooling, we'll have a nice cup of coffee
11
Put it in the freezer. Coffee tastes purer all night