Chinese Food
99% success rate of non bubble cocoa sponge cake
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When it comes to sponge cake, it's really a barrier in many people's mind. Can't control the whole egg? Today, learn from the Japanese Daren's practice. To show an egg type sponge cake practice. It is to beat the egg cream first, then the egg yolk together. This method is not easy to defoaming when the batter is stirred later. The weight of the baked cake is also very good. You can make Mousse Cake bottom, Korean framed cake, sugar cake and so on. This recipe is a 6-inch cake mold. It's just full. If it is not full mold, it is serious defoaming. -
Cooking ingredients
Cooking Steps
Step1:First, heat butter and milk in water to melt. Sift in cocoa powder. Stir well. Cool.
Step2:Cream the albumen cream. Add the granulated sugar in three times, which are fish eye state, fine bubble state and soft peak state. Until it is almost hard to foa
Step3:Add 3 yolks. Continue for 1 minut
Step4:It's a whipped whole egg batter. It doesn't disappear easily if it drips
Step5:Sift in the low powder. Use the mixing method. Stir about 30 times. No dry powder is seen
Step6:Add cocoa solutio
Step7:Then mix it 30 times. It's basically even. Continue to stir for another 30 times. The batter will be very delicate. Proper mixing can make the baked cake delicate and dense. But do not stir too many times. It will defoamer. The baked cake will have big pore
Step8:Pour in the mold. Fall on the table three times. Shake out big bubbles. Put it in the preheated oven. Bake for 40 minutes at 165
Step9:Turn it upside down after it comes out of the furnace. Demould it after it cools to room temperatur
Step10:Finished product drawin
Step11:Delicate organizatio
Cooking tips:There are skills in making delicious dishes.
