Cake
By VicentaLakin
It's an improved version of a “classic chocolate cake”, which looks like a simple make-up, without any extra dots, but with a hot and intense chocolate style, presented in a soft, slender twig cake, less of a traditional sense of taste, but less of a strong and charming chocolate。
Recipe Recommendations
- milk 80 grams
- cocoa powder 15 grams
- bittersweet chocolate 100 grams
- salad oil 50 grams
- egg yolk 90 grams
- protein 180 grams
- fine sugar 120 grams
- low-gluten flour 75 grams
Steps for Cake
1
1. Milk and salad oil are heated until it boils down a little and the fire is out, and cocoa powder is mixed. 2. Add yolk and mix it into a balanced chocolate yolk paste。
2
3. The protein is in the form of an electric eggmaker to a thick bubble, with three more rounds of fine sugar being added to about 7-8 for distribution, with no drop of protein cream and a soft little bending hook。
3
4. Take approximately one third of the amount of protein cream into the chocolate yolk paste of practice 2 and mix it lightly with an eggbeater or rubber razor。
4
After mixing to eight points evenly, approximately one third of the low-banded flour is added, which is gently scraped from the bottom of the basin。
5
6. The remaining protein cream and powder are then staggered and continue to be evenly mixed with rubber razors. 7. To pour pasta into two ovens. (6 inches)
6
After preheating the oven, 160 degrees of roasting for about 30 minutes, the oven is retorted and cooled on the net and demouled. 9. Pack it with a membrane, and eat better after 30 minutes in the freezer。