Chinese Food
Chocolate cake with super detailed steps
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I've made cocoa cake many times. My friends say it's delicious \ (^ o ^) /. When it's cold, I also express it home to eat it for Ma Ma Ma. It's also praised. So I wanted to share it with PO for a long time. After repeated tests, I feel satisfied with the taste. It's stable. I'll share it with you right away. I transcribed this recipe in my own recipe notebook. I was ridiculed by Henson that if I read as seriously as I did... Barabarabara's. I hope everyone can become a kitchen magnate. So every recipe is carefully written and the steps are as detailed as possible
Cooking ingredients
Cooking Steps
Step1:All kinds of materials. Let's see the main brands. I like the ones with good quality and good price performance. If they are better, please recommend them to me.
Step2:Preparation 1-60g low powder and 15g cocoa powder are sifted and mixe
Step3:Preparation 2-60g sugar roughly divided into one third and 5g starch mixtur
Step4:The egg yolk protein is separated. The egg white basin must be free of water and oil. The hands should also be free of water and oil. Avoid dropping hands into the basin
Step5:Make a protein cream - a few drops of white vinegar or lemon juice. Neutralize the pH in the protein. Stabilize the protei
Step6:Beat until blistered. Add a third of suga
Step7:When the volume of the protein increases, add one third of the white granulated sugar to make it white and delicate, and then add the sugar mixed with starch
Step8:The obvious lines of egg white will not disappear. The buckled egg white will not fall. Lift the egg beater and a small hook will appear. The state belongs to neutral partial dryness. It does not need to be sent to complete dryness. Be careful not to overdo it. It will not mix well with the yolk past
Step9:Making yolk batter - add the remaining third of sugar to the protei
Step10:Even volume slightly increased, white hair asid
Step11:Cocoa powder low powder mixed with mil
Step12:I use corn oil. I need oil without obvious smell
Step13:Mix until there is no dry powder. Don't over mix. Avoid flour gluten. It is easy to shrink when it is baked.
Step14:The egg after method is adopted. Finally, put the egg yolk liquid just broken. The God said that the egg yolk paste made by the egg after method is more delicate and not easy to produce particles.
Step15:Take part of the protein cream and egg yolk paste and mix them (don't draw a circle for easy defoaming. Use the stir fry method from the bottom to the top) and mix them evenly. Then add part of the protein cream and mix them. In this way, the purpose of adding in several times is to make the texture of the egg white cream and the yolk paste blend continuously.
Step16:28 * 28 gold plate is padded with high temperature oilcloth. Pour the mixture down about 30 cm from the mold. This will eliminate many big bubbles. After pouring, use a scraper to smear evenly. Pat the bottom of the pan a few times. This will eliminate some small bubbles.
Step17:Heat up and down for 160 ℃ and 18 minutes. You can decide according to your oven temper. You can use toothpick to check whether it is cooked. After the toothpick is inserted, it is dry when pulled ou
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Cooking tips:There are skills in making delicious dishes.
