Chinese Food
Chocolate sandwich pound cake (no butter version)
(157529 views)
It's a fresh and butterless pound cake. It's not too heavy to eat.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients for the chocolate casserole according to the recipe.
Step2:Corn starch is added to the egg yolk. Stir by hand until it is slightly hairy.
Step3:Pour the milk and sugar into the thick bottom milk pot. Boil over medium low heat.
Step4:Pour into the yolk. Pour over and mix quickly with hand pump.
Step5:Cream is sifted.
Step6:Bring it back to the pot and cook it over medium and low heat. Stir quickly while cooking.
Step7:Cook until it is thick.
Step8:Add chocolate chips. Melt with remaining heat.
Step9:Finally, add the butter. Stir well. Let the butter and the filling blend together.
Step10:Make chocolate casserole. Put it into a mounting bag. Let out the excess air. Tie it up. Refrigerate it in a cold box. Set aside.
Step11:Start making pound cakes. Prepare materials.
Step12:Separate the yolks from the whites.
Step13:Put the egg yolk and honey into the beating bowl. Stir slightly and evenly. There is no need to beat them here.
Step14:Pour 1 / 2 of the sugar into the cream. Beat with an electric whisk.
Step15:Send it to 70%. Be careful not to beat it.
Step16:Pour the yolk into the whipped cream.
Step17:First, beat evenly at low speed and then at medium speed. If you can't reach the place, you can stop and use a scraper to scrape. Then continue.
Step18:Low gluten flour, foam, cocoa powder sifted into the liquid.
Step19:Stir evenly. Be careful not to over stir to avoid cramping and affecting the taste.
Step20:Start to pass the egg white.
Step21:There is no water or oil in the basin. Add 15g corn starch, a little salt and a few drops of lemon juice. Help to pass.
Step22:Lower the height first. Lower the speed to make the egg white puff up. Beat it to the big fish's eye bubble. Add half of the sugar. Change the speed to the dense state and add the second sugar. Continue to beat it to the wet foaming state at high speed. It's a small corner state. Finally, change the speed to finish the bubble.
Step23:Take one third of the protein and cut it into the batter and mix. Then pour back the remaining protein and mix evenly. Put the cake batter into the flower mounting bag. Set aside.
Step24:Grease the mould in advance.
Step25:Start pouring the cake paste into the mold. Cut a hole in the decoration bag. Start squeezing.
Step26:Squeeze the batter in half. Pour in about 85 grams of filling.
Step27:Continue to squeeze the remaining batter. Cover the filling completely. Try to squeeze evenly and evenly.
Step28:Shake it lightly. Put it into the preheated ove
Step29:
Step30:
Step31:
Cooking tips:1. Casda sauce must be prepared in advance. It can only be used after being refrigerated for at least 4 hours. The hot sauce will burst out when baking. 2. To make a good carinda sauce, you need to exhaust the excess air and tie it on. Otherwise, there is too much air in it. The sauce will skin. 3. Casda sauce can be refrigerated for about 4 days. 4. There is no need to add butter in casserole, but it will be less delicate. There is no temperature requirement for this sauce. It's a filling. It needs to be baked. 5. The mixture of egg white and batter is used to make the cake softer. 6. The cake can be kept in cold storage for up to 7 days. Because there is no butter and sugar, the amount of sugar is also less than the traditional pound cake. 7. This formula quantity is a small size plus high toast mold. 8. It is recommended to weigh the filling with an electronic scale. The filling in the recipe is the quantity of two cakes. 9. Take out the cutting edge when baking for 8 minutes, so as not to crack and deviate, affecting the appearance. 10. When the pound cake is baked
