Chinese Food
Once successful zero loss cocoa cream cake
(158753 views)If you want to eat cake, you don't need to buy it. I'll teach you the secret recipe of private house. It's more delicious than the rich flavor. Cake is the love of children and girls. No matter how old they are, they are all fond of sweets. Girls in my family like cocoa cake since childhood. It's delicate, soft and fragrant. They don't eat enough each time. They tell me to make it bigger and bigger. Cocoa cake is made on the basis of ordinary Qifeng cake, with rich cocoa powder. The cocoa Qifeng embryo is made with strong explosive power, fluffy and soft. It's delicious even if it's eaten empty. Besides, it's full of cream. One 7-inch cake is made at a time. Three people sweep away. -
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients and weigh them separately for mixing.
Step2:2. First make the yolk paste. In a clean and anhydrous glass basin, add in the sugar, corn oil and milk. Use the hand beater to fully emulsify, mix evenly and melt the sugar.
Step3:3. Mix the low gluten flour and cocoa powder. Then sift them into a glass bowl. Use the hand beater to draw the Zhi shape and mix them evenly.
Step4:4. Add the yolk and stroke Zhi and stir evenly. Mix well the yolk paste is very delicate. Use the beater to lift the batter. It is smooth and thick. It drips slowly. Cover with the plastic wrap and set aside.
Step5:5. Then make the albumen paste - add the separated albumen in a clean, water-free and oil-free basin. Use the electric egg beater to beat it quickly until the albumen appears fisheye shape. Add lemon juice and sugar (50g sugar is added in three times). Continue to beat. Preheat the oven to 120 degrees on the fire and 145 degrees on the fire.
Step6:6. Beat until the protein has fine lines. Add sugar for the second time. Continue to beat until the protein has lines but can keep for a few seconds. Add sugar for the third time. Adjust the eggbeater to low speed to beat. Continue to pass for about 2 minutes. Beat the egg white until there is resistance when lifting the beater. The beater can have a small hook. The status is as shown in the figure.
Step7:7. Take one-third of the beaten egg white and add it into the yolk paste. Stir it evenly with a scraper. Turn it in from 2 o'clock to 7 o'clock. You can also use the method of cooking.
Step8:8. Pour the mixed yolk paste into the albumen paste. Continue to mix evenly. The mixed cake paste is delicate and smooth.
Step9:9. Pour into the hollow mold. Use a toothpick to scratch in the batter. Remove the big bubbles.
Step10:10. Put the hollow mold into the oven and bake the bottom layer for 50 minutes.
Step11:11. Shake it gently when it's out of the oven. Buckle it on the wine bottle. Cool it thoroughly and demould it.
Step12:12. Let's make the cream decoration cake. Prepare the cream. Wash and dry the blueberry. Cut the Pitaya into small pieces.
Step13:13. Cocoa cake. Use a serrated knife to divide it into three pieces. It can also be divided into two pieces. Or it can not be divided into two pieces. According to your hobbies.
Step14:14. Use electric beater for whipping cream and sugar. Whisk at low speed until obvious lines appear. The cream is firm
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Cooking tips:1. Choose a foreign egg. 65 grams or so is the best. Grass egg is smaller. It's better to add one more. 2. When making egg yolk paste, corn oil, milk and sugar must be fully emulsified. This is half the success. 3. The batter must not be stirred in circles. It must be cut and mixed. 4. Egg yolk paste and albumen paste must be cut and mixed. Do not draw circles to prevent defoaming. There are skills in making delicious dishes.
