Chinese Food
Cocoa pound cake
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Cocoa is full-bodied. It's very fragrant. This recipe uses the 7-inch guguguhoff mold of xuechu. One component
Cooking ingredients
Cooking Steps
Step1:Mix the low powder, cocoa powder and baking powder evenly after sievin
Step2:The eggs are broken up. The three medium eggs I use are just right
Step3:Butter softened in place. Suga
Step4:Press and stir with silica gel scrape
Step5:Whisk the butter at a low speed with an egg beater. Add the egg mixture as you whisk
Step6:Add the powder mixture to the whipped butter. Stir to make cocoa batte
Step7:Brush a thin layer of butter on the 7-inch guguguhoff mould. Sprinkle with high powde
Step8:Put the cocoa batter into the mold. Use a spoon to press the batter into a state of slightly lower middle and slightly higher sides
Step9:Preheat the oven 170 ℃ in advance. Put the mold in the oven and bake for 55 minute
Step10:Baked ou
Step11:Easy demoulding. When it's cold to the palm hot, it's packed with plastic film or sealed bag. It's better to put it in the refrigerator and refrigerate it for a night
Step12:Sprinkle sugar powder for decoratio
Step13:Cut and enjoy.
Cooking tips:When you pour butter into the egg liquid, you must add a small amount in batches. After the egg liquid and butter are combined, you can continue to add butter to make dishes delicious.
