Chinese Food
Black Forest Cake
(95651 views)
When I was a child, I could always eat a kind of dark forest which is not common now. I always miss that taste. This black forest is different from the one sprinkled with chocolate chips and cherry jam on the market. It's not chocolate Qifeng cake body. The taste and feeling may not be as rich as the black forest which can be seen everywhere now. But this is the taste of my childhood memories. Some time ago, I found an inspiration when making Remington cake. After a little improvement, I finally made the Schwarzwald cake that my friends also love. Qi Feng used the back egg method of Wan An 1321 in the kitchen for reference. In addition, this is the eight inch formula.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and the egg white into two bowls without oil and water. Put the egg white in the freezer for standby. Preheat the oven at 150 ℃.
Step2:Milk mixed with corn oi
Step3:Mix corn oil and milk evenly. Fully emulsify.
Step4:Sift in low powde
Step5:Evenly stirred. No particle
Step6:Add the yolk separated from step
Step7:Mix well and add a pinch of salt and a few drops of vanilla extract. Mix well and set asid
Step8:Take the egg white out of the fridge. Add sugar in several times. Add white vinegar or lemon juice. Beat
Step9:Beat egg white to hard foaming. Small sharp corne
Step10:First, add one third of the beaten protein into the batter. Turn it quickly and evenly. Do not circle it to avoid defoaming
Step11:Then pour the batter back into the bowl filled with protein. Stir evenl
Step12:The mixed batter is fine and even without particle
Step13:8-inch mold. Better with anode. I don't have one. I can only make do with this. Lay a piece of silicone paper under the bottom of the mold
Step14:Pour the batter into the mold from a slightly higher position. Scrape the surface. Shake it lightly on the table. Shake off the big bubbles. If there are still bubbles on the surface, you can use a toothpick to poke them. Put in the preheated oven. Bake at 130 ℃ for 30 minutes. Then turn to 150 ℃ for 30 minutes.
Step15:The oven must not be opened during baking. It will retract. After baking, take it out quickly and shake it on the table. Shake it out.
Step16:Turn it upside down until it's completely coo
Step17:Place the mold on a higher cylinder. Use the release knife to release the mold slowly
Step18:Cut Qifeng cake into three pieces with uniform thicknes
Step19:Cream off the cream. Spread a layer of cream on the middle of every two pieces of cake. Then spread the cream. Refrigerate it for a while. The temperature is high in summer. The action must be quick. And it's better to do it in the air conditioning room. Otherwise, the cream will melt quickly.
Step20:Coconut. Fine sugar (for those who like crisp taste, they can also use coarse sugar). Cocoa powder should be mixed evenly. Cocoa powder should not be caked. You can adjust the proportion of raw materials according to your tast
Step21:The surface can be sprinkled by hand. The side can be slowly stained with a small spatula. Then put it into the refrigerator for more than two hours. I usually refrigerate it for one night. It feels better. The cake body fully absorbs the sweetness of cream.
Cooking tips:1. You can add or subtract the sugar according to your preference. 2. Vanilla essence is for the sake of removing the smell of egg. You may not add it if you mind. 3. Salt is to improve the sweetness. It can be added or not according to personal preference. 4. According to the author of the original formula, the egg white will be separated and put into the freezer for freezing for a while. The beaten protein will be more stable. I always do the same. 5. First high temperature and then low temperature is to prevent cracking. But this is not absolute. It depends on the spleen of each oven. You can try several times more to find the law of your own oven. There are skills in making delicious dishes.
