Chinese Food
Cocoa cupcakes
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A cup of black tea with a little bitterness and a little sweetness is a beautiful afternoon tea. It uses delicious butter. It has a strong milk flavor and a silky chocolate cream with the taste of ice cream.
Cooking ingredients
Cooking Steps
Step1:Soften butter. Add sugar and beat with electric beater until smooth, sugar free, fluffy and whit
Step2:Break up the eggs and add them to the butter for more than ten times. While adding, beat with the beater until all the egg liquid is mixed into the butter paste
Step3:Sift cocoa powder and low powder together. Add to the butter and egg paste and mix well
Step4:Put the batter in a paper cup and bake in a preheated oven
Step5:Oven temperature 155 ℃. 25 minutes or so. Take out and cool after baking
Step6:Make chocolate cream. Put the cream and butter in the milk pot and bring to a boil. Turn off the heat and put it on until it is not particularly hot
Step7:Shred the dark chocolate and mix with cocoa powder. Then add the light cream to melt the chocolate and beat with the eggbeater until smooth
Step8:Cool the smooth chocolate until it is ready to set. Put it into the flower mounting bag and squeeze the chocolate cream on the cake.
Step9:The inside of the cake is a dense taste. After the cream is refrigerated, it has the taste of ice cream. It's a very good afternoon tea.
Cooking tips:1. Dark chocolate with cocoa content of 55% is used here. It's slightly bitter; 2. A little butter in cream can be smoother; 3. If chocolate can't be completely melted, it can be boiled in warm water; 4. Because there's no puffing like adding baking powder, butter must be removed. Otherwise, the cake won't swell; 5. The amount of sugar should not be reduced, which will affect the effect and humidity of removal; 6. Chocolate milk The oil cream is too soft. It can be refrigerated to a suitable condition. There are skills in making delicious dishes.
