Chocolate soy angel cake
By VicentaLakin
Recipe Recommendations
- Cake body: protein of 3
- white sugar 60 grams
- low-gluten flour 35 grams
- corn starch 5 grams
- white vinegar 2 drops
- salt 0.5 grams
- honey beans appropriate amount
- Chocolate Drizzle: Dark chocolate 80 grams
- light cream 40 grams
- milk 45 grams
- butter 18 grams
- Decoration: granulated orange appropriate amount
- silver sugar grains appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Chocolate soy angel cake
1
First, we'll make angel cakes, separate the omelet from the yolk. No, no, no
2
The egg is discharged into a water-free, oil-free bowl, where salt, white vinegar and one third of the sugar is added。
3
When the eggs are emptied to the fish eyebrow, a third of the sugar is added to the sugar, and then a third of the sugar is added to it. Until you hit the protein with a wet hair bubble。
4
Low-strength flour and corn starch are sifted into the egg clean, evenly mixed with powder. Never mix. I'm using the board of the electric pan。
5
Putting a tumbled egg pixie into a six-inch grill, flattening it with a board, then shaking the internal air bubble twice on the table with a hand-held mold. A flat bean。
6
Put the cake in the preheated oven, 160 degrees for 20 minutes. The cake hangs cold and takes off. An angel cake after it's gone, white as an angel. Eat better。
7
Now we're gonna make chocolate soy sauce, put black chocolate, light cream, milk, butter into a stainless steel basin, heat it up, and mix it up until the materials melt into liquids。
8
The chocolate canyon is evenly poured on the face of the cake and placed in a freezer for 20 minutes to make it cool。
9
Put sugar oranges and silver sugar grains on cakes as you like。