Chinese Food
Black Forest Cake
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Black forest cake is called one of the specialties of black forest. The original meaning of German is black forest cherry cream cake . It combines the acidity of cherry, the sweetness of cream and the mellow flavor of cherry wine. It can stand the pickiness of various tastes. The shape of this cake doesn't need much plastering skills. Because of the chocolate chip decoration to make the cover, the students who are not good at mounting flowers can try this method. The bottom of the cake - whole egg liquid 200g. Low gluten flour 90g. Cocoa powder 20g. Fine sugar 125g. Corn oil 35g cream filling - milk 160g. Vanilla sugar 20g. Two yolks 10g. Corn starch 6G. Cherry wine 20ml. Light cream 300g. Sugar powder 20g. Cherry Liqueur Water 100ml, fine sugar 40g, cherry wine 30ml, red cherry juice 100ml, surface decoration 50g, sugar powder 5g, proper amount of chocolate-
Cooking ingredients
Cooking Steps
Step1:First, treat the mould - apply a thin layer of butter on the inner side of the mould, then sprinkle some high flour, knock off the surplus flour, and reserv
Step2:Break up 200g egg liquid, add 125g fine sugar and beat with wate
Step3:Add corn oil. Mix wel
Step4:Sift in 90g low gluten flour and 20g cocoa powder. Mix wel
Step5:Pour the batter into the pre buttered cake mol
Step6:Into the lower and middle layers of the oven. 180 ° 30 minute
Step7:Demould after cooling. Divide into three pieces for standb
Step8:Pour 40 g Sugar and 100 ml water into a small pot. Heat over low heat until sugar melts. Pour into a container to cool
Step9:After the sugar water is cooled, pour in 30ml cherry wine. Mix wel
Step10:Pour in 100ml cherry juic
Step11:Mix well. Reserv
Step12:Add 20g vanilla sugar to the yolk. Stir until slightly white
Step13:Sift in a mixture of 10G low gluten flour and 6G corn starc
Step14:Mix wel
Step15:Bring the milk to a boil. Pour 1 / 2 of the milk into the yolk paste
Step16:Mix well and return to the remaining milk. Continue to mix wel
Step17:Heat in low heat and stir until thick, then turn off the hea
Step18:Air until it's not hot. Cover the stuffing with plastic wrap. Keep it coo
Step19:Pour 20ml cherry wine into the cooled fillin
Step20:Mix evenly. Standb
Step21:Add 20g sugar powder to 300g light cream. Beat with ice water at low spee
Step22:Pour 1 / 3 cream into the fillin
Step23:Mix well and return to remaining crea
Step24:Continue to mix. The filling is ready. Put it in the decoration bag for standby
Step25:Take a piece of cake and put it into the mold. Brush the surface with cherry wine syrup and make it fully permeated
Step26:Start from the center. Fill with cream filling in a spiral shape from inside to outside. Then place some cherry decorations
Step27:Put on the second layer of cake slices. Continue with the above operations - brushing the wine syrup, filling with milking oil, placing cherries (the picture of putting cherries forgot to take). Put on the last piece of cake slices, and brush the surface with the wine syrup. Demouldin
Step28:Use the rest of the cream filling for plastering. Cover the surface of the cak
Step29:Scraping chocolate chips with a spoo
Step30:Stick the chocolate chip on the side of the cake for decoration; then use the whipped cream (light cream 50g + sugar powder
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Cooking tips:1. Beat the whole egg with warm water, which can make the batter more stable and not easy to defoaming; 2. Pay attention to the technique when turning the batter. The action needs to be fast and light; 3. The cherry juice used in the production of cherry wine syrup is taken out of the canned cherry pie stuffing; 4. During the heating process of casda sauce, it must be constantly stirred to avoid caking; after making the batter, use the cling film to fit it The purpose of covering tightly is to avoid crusting on the surface; there are skills in making delicious dishes.
