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

Afternoon tea chocolate pound cake

(101480 views)

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 is poured on the surface. Strawberries and colored sugar granules are decorated. It's very suitable for afternoon tea-

Cooking ingredients

Cooking Steps

Step1:Prepare all kinds of materials. Mix almond powder and low powder. SIFT for use. Preheat the oven for 170 ° C.10 minutes. Evenly spread a little butter (out of component) in the whirlwind non stick hollow mol

Step2:Salt free yellow softens at room temperature. Beat with electric eggbeater at low speed until smooth. Add sugar powder and mix well. Add egg yolks in batches. Beat until well combined.

Step3:Melt the dark chocolate in water. Lower the temperature to about 40 degrees. Mix well. Add the sugar into the egg whites three times. Beat with electric beater.

Step4:Whisk to a state between wet foaming and dry foaming. Add 1 / 3 protein to the egg yolk paste. Use a scraper to cut and mix evenly. Sift in the powder. Mix well

Step5: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 up. Put it into the middle layer of the preheated oven. Heat it up and down 170 degrees. Bake it for about 40 minute