Chinese Food
Chocolate pound cake
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(the size of a pound cake mold is about 21 * 6.5 * 5.5 or so) this is the pound cake I made a long time ago. It takes two or three years to calculate every January. In fact, two or three years is just a finger flick, although it has been a long time. I can recall its taste when I look at the picture across the screen... It's a very suitable dessert for winter. It's also my favorite chocolate taste Because a lot of cocoa powder is added, and the taste is not sweet and greasy. The taste is more adult cocoa flavor is very rich. When the cake body is tasted, it is thick and moist. The soft cake body is mixed with the aroma of chocolate chocolate. The aftertaste is full. The two texture of the mouth feel are perfectly combined. This is the chocolate pound cake from master pH's salt flower. Salt flower is not It's too easy to buy. And the amount here is very small, so it's OK to replace it with some coarse edible salt. The little lost salt particles in chocolate play a role
Cooking ingredients
Cooking Steps
Step1:First make chocolates for sandwiching. Melt 85g of dark chocolate into chocolate liquid with warm water. Cool slightly and mix with 1g of coarse salt.
Step2:Pour chocolate into a container covered with plastic wrap. Refrigerate until it solidifies. Cut into small pieces for later use. Be careful not to cut it too small. This way, you can eat chocolate block with better taste.
Step3:Soften 100 grams of butter. Add 85 grams of sugar and beat until the butter turns white and bulky.
Step4:Add two eggs in three times and beat them evenly. Use the beater to beat the egg liquid at high speed every time. The beaten butter looks obviously bulky and fluffy.
Step5:Sift 20 grams of cocoa powder and 85 grams of low gluten flour. Pour into the butter.
Step6:Use a scraper to stir until there is no dry powder and luster. Add the chopped chocolate and mix well.
Step7:Scoop the batter into the pound cake mold. Shake twice. Scrape the surface.
Step8:Preheat the oven 180 degrees. Bake the middle layer for about 50 minutes and take out.
Step9:Boil the sugar water while baking the cake. Mix 40 grams of water and 16 grams of sugar until the water boils and the sugar melts. Cool the sugar water and set aside. After the cake is taken out, brush it on the surface of the cake while the cake is still hot. It's easy to absorb when it's hot. When it's cold, it can't be brushed in. Be sure to brush sugar water. In this way, the surface of the cake is not dry after absorbing the sugar water. It tastes more moist. I'm not completely worried that this step will make the cake very sweet. When the pound cake is still warm, it should be sealed and put into a fresh-keeping bag. It should be sealed and kept for a day. The best flavor is after the oil is returned.
Cooking tips:Sugar water is the soul of pound cake. Be sure to brush it. It is also one of the keys to ensure the taste. It's not difficult to make a pound cake. But you must pay attention to the butter. The cake taste can be fluffy and delicate. A little salt particles are added after the chocolate melts to add layer sense. It won't be too sweet and greasy to eat. Don't use fine salt for salt. Take some particles. Or just cut the chocolate and mix it into the batter. It's OK to use 5066% of dark chocolate. For those who are afraid of bitterness, use chocolate with lower index. There are skills in making delicious dishes.
