Chinese Food
Cocoa cream pie
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This cocoa pie is based on Jun Zhi's formula. It's slightly modified. I changed the baking powder in the formula into yeast, which also increased the fermentation time. However, it has been proved that yeast is as soft as baking powder after fermentation. It is also healthy and has no special taste of yeast. -
Cooking ingredients
Cooking Steps
Step1:Put the chocolate and butter in a small basin and heat up until the butter and chocolate melt. Add brown sugar until the brown sugar also melt
Step2:Pour in whole egg liquid and vegetable oil. Stir well. Then add sifted low powder and cocoa powder (cocoa powder 18G. I forgot to write in the front). Add yeast and baking soda. Then pour in milk and stir well
Step3:At this time, the cake paste should be thick (of course, it may not be so thick if it's hot). Put the cake paste in a warm place and ferment for more than an hour (see some bubbles on the surface of the cake paste)
Step4:Put the cake paste into the flower mounting bag. Cut a small mouth. Squeeze the cake paste on the baking tray paved with oil paper. Try to make it round. Then use your hand to dip water to level the top. Bake in the oven at 200 ℃ for about 6 minutes
Step5:Take out the baked cake. First, match the cakes with similar shapes. Put them aside. At this time, whisk the light cream with ice water until there is a line (relatively upright, no liquidity). Then put the cream into the mounting bag. Cut a hole and squeeze it into one cake slice. Then cover another cake slice. And so on. Put all the cakes into the fillin
Step6:Finished product
Step7:Finished product
Cooking tips:If your brown sugar is caked, it must be broken by the cooking machine before use. Remember. In addition, it is better to beat the light cream with ice water. It is better to beat it in this way. There are skills in making delicious dishes.
