Chocolate sponge Cupcake recipe-Chinese Food-best chinese food recipes-cooking food

Chocolate sponge Cupcake

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The main way to make sponge cake is to beat and stir the eggs. I use the method of beating and stir the eggs faster and more evenly than the scraper. In this way, I can bake it in the oven in a shorter time. The temperature is about 180 ℃ and 20 minutes for reference only. I use the warm water to beat this recipe. It's the traditional sponge cake with the whole egg, which can be made into a paper cupcake with six models Six. Six in a row cupcakes are bigger ones. Twelve in a row are smaller ones

Cooking ingredients

low powder:70g

cocoa powder:20g

egg with shell 130g:about 3

Cooking Steps

Step1:35g milk, 35g butter, 35g honey / 4G cocoa powder, 20g mix well, put it in the pot and keep it at about 40

Step2:Prepare a container without water or oil, put 3 eggs into it, and add white sugar at one tim

Step3:Sit in warm water until the egg paste doesn't disappea

Step4:Use low speed to finish the batter. Stay for 15-30 seconds in each place and slowly turn the bowl to the next place. Until there is no big bubble in the batter. It becomes very delicate (this step can't be saved. It determines the taste of the cake

Step5:Sift in low powder eggs at one time and mix until there is no dry powde

Step6:Use a scraper to pour in the warm cocoa powder solution and mix for about 30 times

Step7:The batter is poured into the Liulian film. It's just six

Step8:Preheat the oven 180 degrees in advance and put it in the oven for 20 minutes. Adjust the specific temperature and time according to the actual situation

Step9:Bake and let coo

Step10:Melt the dark chocolate 20g + 20g cream in water, then mix well with a scraper

Step11:The chocolate paste should be cooled to room temperature and added with 180g light cream. I made pure light cream and light cream with a small amount of chocolate to make gradual cream