Chocolate mahjong cake

Recipe Recommendations

• eggs of 5
• low-gluten flour 85g
• olive oil 40g
• milk 40g
• fine sugar 30g
• sugar 15g
• sugar appropriate amount
• light cream appropriate amount

• sweetening
• roast
• several hours
• ordinary

Steps for Chocolate mahjong cake

1

The protein yolk is separated, the protein basin is guaranteed to be free of oil and water, and the egg-pumping instrument reaches a fish eye bubble。

2

1/3 fine sugar is added and continues to be bludgeoned into fine foam。

3

Add a third of the fine sugar, which continues to stir up to a clear pattern。

4

Add the last one-third fine sugar, continue to stir up to dry hair bubbles (no bending in the pointy corner of the egg-beater), and place protein in the freezer reserve。

5

Egg yolk with fine sugar。

6

Use an egg-beater to dissolve the sugar. Do not break。

7

Flour sifted and sifted into the yolk paste。

8

Remove the protein and add a third of it to the yolk。

9

Scratch it evenly, and don't draw rings to keep the protein out。

10

Put the mixed paste back in the protein basin and continue to do the same with a razor。

11

Put the face down in the mold, shake up and down several times, shake out the bubble. The oven is preheated at 170°C, in the lower middle level, for about one hour。

12

The baked cake takes out the cold button and strips it off and cuts it into three flat pieces。

13

Creaming cream: If the heat of the day requires ice to hit the fish eyebrow with an appropriate amount of fine sugar, it continues to stir until the end (forgot to take a photo)。

14

Scratched on the cake

15

Put fruit on it。

16

Scratched with a machete, and decorated。

Chocolate mahjong cake Make Tips

Recipe Categories

• baking Recipes
• cake recipes
• cream cake recipes