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Step1:Prepare low gluten flour, eggs, sugar, milk powder, lime, corn oil and beethead powder. Weigh the required amount in advance with the scale. Prepar
Step2:Separate the egg whites. Put them in two cooking basins respectively. Be careful that there is no oil or water in the basin
Step3:First put the corn oil into the pot. Cook until it bubbles slightly. It's about 6070 degrees. If you're not sure, you can use a thermometer to measure it
Step4:Quickly sift in low gluten flou
Step5:Whisk with egg beater until smooth and particle fre
Step6:Add egg yolk and milk. I use milk powder here. Make it with warm boiled water in advance. Then add it together
Step7:Use the eggbeater to stir evenly. Stir until smooth and particle free
Step8:Put the egg white into the cooking basin of the cook machine. Drop in a few drops of lime juice. Start the cook machine. Speed up the egg white. Add sugar three times. First join directly with the egg whites. When the egg whites are sent to a large froth, add the white granulated sugar second times. When the bubble is fine, add it third times. Then let the protein be sent to the top
Step9:It's a good protein. It's very delicate and white. It can be hung upside down with a sharp hook
Step10:Cocoa powder in yol
Step11:Use the eggbeater to stir evenly until it is smooth and free of particle
Step12:Add the protein. Stir gently with a silica gel spatula. Stir in a Z-shape. Do not press the protein
Step13:Mix the cocoa cake liquid. Pour it into the mold. Preheat the oven in advance. Use the water bath method. Fill some water with a deep baking tray. Put it into the oven. Then put the mold into the baking tray. I don't use the movable bottom mold. So I didn't pack the tin foil. If it's the movable bottom mold, first wrap it with the tin foil paper to avoid entering the water. Then bake it at 150 ℃ for 6070 minute
Step14:The baked beetroot cake is very delicious
Cooking tips:There are skills in making delicious dishes.