Chinese Food
6-inch Black Forest Cake
(82829 views)
Black forest cake is a traditional representative dessert in Germany. When there is a major festival in Germany, German families will make this dessert to celebrate. The black forest cake is mixed with the sweet of cream, the fragrance of rum, the sour of cherry and the bitter of dark chocolate. To make an authentic black forest cake, you must use the black cherries in the black forest area of southern Germany. The cherries there are juicy. They are more sour than those in other areas. They are the soul of making cherry wine. Unfortunately, we have limited conditions. We can only use Li Zi instead.
Cooking ingredients
Cooking Steps
Step1:Material set diagram.
Step2:Chelizi is cut into small pieces after removing the base and core. The weight is 200g.
Step3:Add 50g rum. 30g white sugar. 8g lemon juice. Marinate in refrigerator for 2 hours.
Step4:200g dark chocolate melts in water.
Step5:Put the melted dark chocolate sauce in the cool back cover and the plastic wrap in the refrigerator for freezing. The container for melting chocolate should be waterless and clean.
Step6:Separate 3 egg whites. Add 24g white sugar, 39G oil and 39G milk into the yolk.
Step7:Use the hand beater to beat the yolk evenly before use.
Step8:Send the egg white. Drop 3 drops of lemon juice into the egg white to remove fishy smell (about 2G). Whisk the egg white with electric beater at high speed until it turns white. Big bubbles appear. Add white sugar for the first time. 36g sugar was added to the protein three times.
Step9:Add the second white granulated sugar when the grain of the protein becomes delicate.
Step10:Whisk to the wet foaming state and add the third sugar and 5g corn starch. Stir at low speed. Until dry foaming.
Step11:Dry foaming state. The egg beater has a small upright hook. The protein cream in the upside down basin will not flow out.
Step12:Mix cocoa powder with low gluten flour. Sift into the yolk.
Step13:Mix well with a scraper. No dry powder. Too much mixing will make the flour gluten. The taste of the cake is poor.
Step14:Preheat the oven 180 degrees for 10 minutes. Take 1 / 3 of the cream and put it into the cocoa paste. Mix well. Remember to turn it over and don't circle it to avoid protein defoaming.
Step15:Mix well, then put 1 / 3 into the cocoa paste. Continue to mix well.
Step16:Pour the cocoa paste mixed twice into the remaining protein cream. Stir evenly.
Step17:Pour the evenly mixed cake paste into the mold from a high place. Shake the mold left and right to make the surface flat and drop it from a high place to shake out big bubbles.
Step18:Put it in the oven for 150 degrees and 50 minutes. Shake to exhaust hot gas after discharging.
Step19:Then immediately back buckle. Demould after cooling.
Step20:The cake after demoulding is divided into three layer
Step21:Animal whipped cream. 200g cream and 20g sugar. High speed. The basin for cream should be free of water and oil. Cold meal 24 hours before use.
Step22:Send it to the status of 89 minutes plastering. It is equivalent to dry foaming state.
Step23:Pickled cherr
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Cooking tips:There are skills in making delicious dishes.
