Chinese Food
Cocoa Cake
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The recipe is suitable for a 6-inch pan. It can make about 15 kori cakes. It seems complicated. In fact, it's not too difficult. More patience is enough. The batter made is recommended to be sifted. It can be more delicate. I am lazy about this step. At last, there are many particles precipitated. Want to make the original. Cocoa powder can replace the old one with the same amount of low powder. The stuffing can also be whipped with cream and sugar.
Cooking ingredients
Cooking Steps
Step1:Low powder, cocoa powder, salt and sugar are weighed and put into container
Step2:Beat in the egg. Mix a small amount of powder from the middle and mix well firs
Step3:Then slowly circle and mix all the surrounding powder
Step4:A thick batte
Step5:Butter pan heated, melted and cooled to war
Step6:Warm butter in 4 and stir wel
Step7:Finally, divide the milk several times, add a small amount each time, and mix it well after each addition
Step8:Sift the batter and put it into the measuring cup. It is convenient to pour it into the pan
Step9:The pan dries up the water. The heat is low. When the batter is poured in, you can hear a flash. Pour about 30ml of batter. Pour it from the top down. Turn the pan while pouring. Let the batter spread on the bottom of the pan
Step10:Light the fire until the cake bubbles. Gently lift it from the edge of the cake. Turn it over. Keep heating for another 45 seconds. Put it on the baking net to cool. Repeat this for all pasta. Let cool.
Step11:Whipped cream with Caramel Cream sauce to stiff conditio
Step12:A layer of pastry, a layer of cream. Repeat until all the pastries are folded. Refrigerate for more than 1 hour.
Step13:Finally, spread a little cream on the edge and sprinkle almond slices. Decorate with cocoa powder on the surface.
Step14:Slice the cake.
Cooking tips:There are skills in making delicious dishes.
