[Japanese cocoa sponge] - making beautiful sponge cake with the method of no bubble recipe-Chinese Food-best chinese food recipes-cooking food

[Japanese cocoa sponge] - making beautiful sponge cake with the method of no bubble

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The recipe belongs to Nina in rainy night. She is a master I admire very much. Not only is the cake well made, but also the pattern and shape of the bread are unique. There are a series of fancy bread. It's so beautiful. Go to her blog to find the one you like. As for sponge cake, I always don't like it. If you don't like the taste, it's OK. It's too much trouble to pass it. Warm water is used to pass it. If you don't pay attention to it, the foam will disappear. A good cake will become an egg cake. And the sponge cake with cocoa powder, let alone. It's an absolute test of skill. Anyway, I'm afraid of it. Nina's recipe is to save me from fire and water. It's successful at one time. And the cake made by this method is much more moist than the sponge cake sent by the whole egg. It contains a lot of sugar. But because of the existence of cocoa powder, it doesn't seem to be sweet at all. It's a very good recipe. It's often used to make the base of mousse cake. It's not tiresome to eat. Highly recommended. According to Nina, this method is found on the Japanese Cookpad website. She always

Cooking ingredients

Cooking Steps

Step1:3 ingredients: protein, 100g sugar, 3 yolks, 80g low powder, 50g milk, 30g butter, 20g cocoa, 1 teaspoon Bailey liqueur - this recipe is suitable for a 6-inch round mold. I used twice the amount. In addition, I made five cupcakes. The mold comes from @ honey bean time hand baking. It's a very beautiful diamond mold. The mold is shaped. The diameter is 24cm.

Step2:Preparation - buttering the cake mold

Step3:Separate the yolk from the protein. Put the protein into a clean basin without oil or water. Prepare the low powder and cocoa powder. Sieve them separately.

Step4:Beat the egg white to the blister, add the sugar for the first time, continue beating the egg, to a more delicate degree, add the sugar for the second time, when beating to the soft peak, pour all the sugar into the beating bowl, beat the egg white to the hard foaming, and pull the beating egg white to the peak state.

Step5:Add the yolk. Continue beating with the beater for about 2 minutes. The batter flows very slowly.

Step6:Sift in low powder.

Step7:Stir for 20-30 times until there is no dry powder.

Step8:Add butter to the milk. Heat in the microwave for 1 to 1 / 2 minutes to make it liquid. Then add the Bailey liqueur (it's ok if you don't add it).

Step9:Sift the cocoa powder. Add it to the butter liquid in several times. Stir the cocoa powder finely until it has no particles. Cool it slightly (the oven can be preheated at this time).

Step10:Turn to an egg bowl. Add the slightly warm cocoa solution. Stir well.

Step11:Pour it into the mold from a higher place; shake it 3 to 4 times. Shake out bubbles.

Step12:Oven 170 degrees. Middle and lower layers. Up and down. 35-40 minutes.

Step13:When the time is up, shake it once when it's out of the oven. Force out the hot air at the bottom. Cool it and demould it. Sift a little sugar powder. It's already beautiful.

Step14:Cut it into diamond heart ~

Cooking tips:◎ if it's not well done, it can be tested with toothpick. After the toothpick is pulled out, it's smooth. The flour without sticky will be brought out. If the cake is not eaten at that time, the cooled cake must be stored in a fresh-keeping bag. Otherwise, it is very easy to dry. Incomplete whole egg beating. Beat the egg white first, but the yolk is not. Mix it directly into the egg white and continue beating. This method is fresh. You don't need to soak the egg basin in warm water. The difficulty of beating is reduced a lot. Special treatment for separating cocoa powder and low powder. Mix cocoa powder and buttermilk solution in advance to avoid defoaming caused by large particles of cocoa powder. There are skills in making delicious dishes.