Chocolate Chifeng
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate Chifeng
1
The yolk is separated. The protein is separated into a water-free, oil-free bowl。
2
The yolk is added to 40 grams of sugar powder and is evenly mixed with an eggbeater。
3
We'll add corn oil and milk to each other。
4
A mixture of low powder and cocoa powder is sifted into a flat paste in an irregular direction with an eggbeater. Good cocoa yolk paste aside。
5
The protein is hit with an egg-cutting instrument, adding one third of the remaining 100 g of sugar powder to the fish eye bubble and adding a few drops of white vinegar。
6
A third of the sugar powder is added to the thicker bubbles that continue to stir。
7
Another blow, a third of the remaining sugar powder is added to the texture。
8
It continues to stir up, and when the egg-beater is lifted, the protein pulls up a short, straight angle, indicating a dry hair bubble. The protein is ready。
9
First, one third of the protein is added to the cocoa yolk paste, with a bit of a rubber razor。
10
Add the mixed paste to the rest of the protein, gently scraping it from the bottom。
11
Add 50 grams of high-temperature chocolate beans。
12
The face was scraped into the cake mold with a rubber razor and struck twice as hard as the bubble。
13
Put the cake paste in the pre-heat oven at 130 degrees and bake it 40 minutes after 170 degrees 40 minutes. When the cake is baked, take out the penthouse button immediately
14
It's cool and disemboweled。
15
Completed Chart
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Completed Chart
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Completed Chart