Chinese Food
Cake Carr é ment Choc
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Master's recipe is always delicious. No chocolate in it. It's just that the cake is delicious. The chocolate sandwich with sea salt makes the taste less sweet and greasy. Figure by0 summer 0
Cooking ingredients
Cooking Steps
Step1:First, make chocolate - 65% 70% baking Black Chocolate 160g. Salt flower 1g. Suitable for 21cm long scale cake mold. Break chocolate into small pieces. Melt them in water.
Step2:Add the salt flower. Stir slightly. Do not over stir to prevent salt crystals from melting. Lose taste.
Step3:Pour it into a square container of about 12 * 11cm. Place the container with a plastic wrap in advance. Put it in the refrigerator for 30min
Step4:The raw material of chocolate batter is 160g low gluten flour, 40g cocoa powder, 4 eggs, 5g baking powder, 190g softened butter and 190g sugar. And the dark chocolate that was put in the fridge.
Step5:Chocolate cut into square
Step6:Treat butter that has been processed into cream (restore to room temperature, soften butter), sugar in a bowl, mix in a blender until completely fused. Add the evenly dispersed whole egg liquid into it several times. Stir and add a small amount of egg liquid in several times. If the egg is not able to blend with it to produce granules, or if it is not able to emulsify the material into cream by stirring leaves, it can be slightly heated at the bottom of the basin. This can help smooth emulsification. The emulsified product is smooth and glossy. In a word, slowly add a small amount of egg liquid in several times to avoid oil-water separation..
Step7:Sift in the mixture of flour, cocoa powder and baking powder. Mix well with a scraper.
Step8:Mix in chocolate cube
Step9:Put the final cake paste into the squeezing bag. Fill in the mold with pre adhesive and baking paper. Fill it up. In order to make the cake paste evenly filled into the mold, you can tap the mold 23 times in the filling process. Finally, make a small squeeze bag with baking paper and other materials. Fill the cream cream (outside the component) and mark the center of the cake paste. Products can appear charming cracks ~ of course. Do not pursue TX can be omitted this step) bake in the oven 180 degrees for 50 minutes. Middle leve
Step10:When baking the cake, boil syrup - 120g water. 40g white sugar. Mix and boil.
Step11:The baked cake shall be demoulded immediately after being baked. It shall be placed on the grid frame. The syrup shall be brushed on the top and around while it is hot. After being coated, it shall be allowed to stand and cool. Wrap it with plastic wrap and put it in the refrigerator. Take it out one hour before eating and heat it up agai
Step12:
Cooking tips:1. The cake batter in this formula is rich in oil and water, which is not easy to mix evenly. During the operation, a small amount of egg liquid should be added in several times. The egg should be used after the room temperature is restored to avoid oil-water separation when adding. 2. The cake body should be coated with sugar liquor while it is hot. The sugar liquor should be heated to 60 ° before use. After cooling, the cake will be wet and sticky when coated with sugar liquor. 3. in the middle of the cake paste, the butter is crossed and baked. The line will split the steam vent. It will help to bake out a perfect, beautiful shape and crack. Keep the pound cake wrapped. Put it in the refrigerator for.3 days. The taste is best. Take it out from the refrigerated room before putting it into the room temperature for 30 minutes. The shelf life is about 10 days. There are skills in making delicious dishes.
