Chinese Food
Zebra cocoa cake
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I'm more willing to make cakes than it takes two or three hours to make bread. It's less than half an hour fast. It's more than an hour slow at most. No need to prepare in advance to make cake. Unlike bread, it has to be fermented once and twice. Especially in winter this season. It's very grinding. The cake we share with you today is Qifeng cake. We only need an eight inch cake mold. 5 eggs. 50g milk, 85g sugar, 40g corn oil and 8g cocoa powder, 85g low gluten flour.. Flour I use is the golden dragon fish low gluten wheat flour. It is a special wheat flour for pastry. It has low gluten. It is an indispensable main material for making all kinds of cakes, biscuits, pastries and other snacks. We should pay attention to the selection of low gluten flour and low gluten flour when making cakes. This is also the key to the success of cake. Let's share the operation methods. If you want to eat cake, stop buying it. Try making it yourself. You will succeed
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Take 8 grams of cocoa powder and add 20 grams of hot water. Mix well to make cocoa sauce. Please remember to mix it with hot water. The cocoa sauce is thick and not easy to defoamin
Step3:Take two clean basins. They must be free of oil and water. Separate the egg yolk from the protein
Step4:Add sugar, milk and corn oil to the yolk and mix well.
Step5:Until the yolk paste becomes thick. Fully emulsified.
Step6:Sift in the low gluten flour. It is suggested that you must sift. This kind of flour is not easy to agglomerate. It is more fluffy.
Step7:Use the hand beater to stir and whip in Z-shape until the batter is fine and no flour particles can be seen. Be careful not to circle in the basin so that the flour does not get cramped.
Step8:Add lemon juice or white vinegar to the egg whites. Stir with electric beater at medium speed. When the egg whites are in the eye bleb state, add one third of sugar.
Step9:Then when the protein becomes fine, add sugar when there is grain, and beat until it is dry and foamy. It is subject to the small sharp angle of the egg beater. At this time, I began to preheat the oven. I used 135 degrees.
Step10:Take one third of the egg white cream and add it to the yolk paste. Mix well by turning and cutting.
Step11:Then pour the batter into the albumen cream basin. Mix evenly with the same method.
Step12:In the process of mixing, it must be noted that it is not allowed to stir in circles to avoid defoaming.
Step13:Take a small part of the cake paste and add in the cocoa butter. Mix up and down. Don't move the other part. It's just the double color mark material we're going to make.
Step14:Use two spoons. Pour one spoonful of the original paste into the mold, and then one spoonful of the colored paste onto the original paste. Pour the whole paste alternately. I use the right eight inch cake mold. Do not smooth the batter when pouring into the mold. The batter will spread out by itself. Don't think you use too much sugar. Because cocoa powder is added to this cake. The whole cake is not too sweet. Please don't reduce sugar any more. Everyone's oven temperature is different. Feel his temper. Find the temperature suitable for his oven.
Step15:Shake the mold on the table for a few times. Shake out big bubbles.
Step16:Then use chopsticks to draw patterns on the surface of the batter from the outside to the inside. Attention. Just scratch it at will. Make sure that the patterns you cut are different every time.
Step17:Put the cake mold into the preheated bakin
Step18:
Cooking tips:There are skills in making delicious dishes.
