Whirlwind chocolate pound cake recipe-Chinese Food-best chinese food recipes-cooking food

Whirlwind chocolate pound cake

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It uses the recipe of xiaoshanjin's chocolate pound cake. The dosage is half of the original recipe. The sweetness is just right. It can be used to make 23 Mini whirlwind non stick hollow cake molds for school kitchen. In the original recipe, 30 grams of milk chocolate and 60 grams of sweet chocolate were mixed before being put into the oven. Omitted here. Huafu double-layer non stick coating of kitchen whirlwind mold. It has obvious non stick effect, no pressure for demoulding, complete and beautiful shape of finished product and necessary concave shape. A little yoghurt was poured on the surface. Strawberries and colored sugar granules were decorated. It was very suitable for the Christmas atmosphere.

Cooking ingredients

garnish sugar powder:a few

Cooking Steps

Step1:Prepare all kinds of materials. Mix almond powder and low powder. SIFT for use. Preheat the oven for 170 ℃. 10 minute

Step2:Evenly spread a little butter (out of the component) in the whirlwind non stick hollow mold of the kitche

Step3:Salt free yellow softens at room temperature. Beat with electric eggbeater at low speed until smooth. Add sugar powder and mix wel

Step4:Add egg yolk in several times. Beat until it is completely blende

Step5:Melt the dark chocolate in water. Lower the temperature to about 40 degrees. Mix well

Step6:Add sugar into the egg whites three times. Beat with electric beater

Step7:Sent to a state between wet and dry foamin

Step8:Take 1 / 3 of the protein and add it to the yolk paste. Cut it with a scraper and mix it evenly. Sift in the flour and mix well

Step9:Add the remaining 2 / 3 of the protein cream, cut and mix evenly, squeeze into the 4-inch non stick whirlwind mold of the kitchen, and smooth the surface. It can also be filled up to seven or eight minutes. After expansion, the mold will be filled u