Chinese Food
Cocoa cream cupcakes
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There's cocoa powder at home. It's rich in flavor. This kind of cocoa powder has a bad taste when it is washed. It is also bitter and astringent. But it's very different to make cakes. It has a lot more flavor than that kind of cocoa powder. This paper cup cocoa cake was made at home at the weekend. It's decorated with cream and cocoa powder. It tastes good. The aroma of cocoa is strong and the cake is sweet and soft. No matter a cup of milk or coffee, it's a good taste enjoyment.
Cooking ingredients
Cooking Steps
Step1:Separation of egg yolk and egg whit
Step2:Add 40g milk, 30g sugar and 40g corn oil to the yolk, beat until the sugar is completely melte
Step3:Add a few drops of white vinegar and 60g white sugar to the egg white in three times. Beat the egg beater until it foams we
Step4:Add cocoa powder to the egg yolk paste, cut and mix evenl
Step5:Sift in the flour again. Cut it up and down with rubber and mix wel
Step6:Add 1 / 3 egg white. Cut and mix wel
Step7:Add the rest of the egg white twice. Cut and mix evenly each tim
Step8:Put the batter into the mounting bag and squeeze it into the paper holder.
Step9:160 ° preheat the upper and lower layers for about 25 minute
Step10:Bake the cake and let it coo
Step11:Whipped cream with some sugar. Add some cocoa powder and mix wel
Step12:Cream in mounting bag and squeeze on cak
Step13:Sprinkle cocoa powder under the surface decoratio
Cooking tips:1. The fresher the egg, the easier it is to pass. Before making the cake, the egg should be taken out of the refrigerator to change its temperature to room temperature. 2. The container for passing the egg white should be waterless and oil-free to make dishes delicious.
