Chinese Food
Four inch high ganeshi cake
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At present, the most popular cake with high face value and connotation is the birthday cake. The relatives controlled by chocolate must not miss it. It's really delicious. -
Cooking ingredients
Cooking Steps
Step1:Sift the low gluten flour and cocoa powder. Pure milk. Corn oil in container.
Step2:Stir well and emulsify into yogurt.
Step3:Add the Z or n characters of the powder and mix well until there is no dry powder.
Step4:Add in the yolk, mix well and set aside.
Step5:The protein is divided into three times and added with fine sugar. The egg beater is used to whisk it at high speed.
Step6:After adding the third sugar, i.e. protein wet foaming, the beater continued to beat at a lower speed. This kind of protein cream is more delicate.
Step7:It's OK to lift the eggbeater to a small straight point, that is, dry hair.
Step8:Take one third of the protein and mix it in the cocoa yolk paste.
Step9:Pour back the protein and mix well.
Step10:The batter is thick and glossy.
Step11:Pour in the mould. In order to make the finished product taller, I baked 4 4-inch and a 4-inch heightening mould. Because I want to make the heightening 4-inch drenching noodles. Choose the mold according to the cake you want. The square is one eight inch or two six inch or eight small four inch. If you only want to do four inch heightening, you can cut the square by half and make four small four inch is enough.
Step12:Preheat the oven in advance. Heat it up to 140 degrees. Heat it down to 140 degrees. Bake the middle and lower layers for 55 minutes. When it's still 10 minutes away, take out the smaller 4 inches. Bake the higher ones for 55 minutes.
Step13:Bake the cake thoroughly and cool it. Divide the 4-inch high cake into 4 pieces. You can also use 3 small 4-inch cakes directly. Increase or decrease the number of cakes according to your own needs.
Step14:Beat the cream with sugar until it has a little texture and add the cocoa powder. Beat the eggs by hand until they are smooth. Don't beat it too hard. It will be rough.
Step15:Spread cocoa cream and put a layer of fruit on it. Then spread a layer of cream and cover with a piece of cake.
Step16:To a satisfactory trowelled surface. Refrigerate for at least half an hour or longer. Allow the cake to cool sufficiently before pouring.
Step17:It's time to make ganeshi noodles. Heat the cream to about 60 ℃ in water. Add pure chocolate and stir slowly. Add 10 grams of milk after melting. If the cream is already thin, no milk will be added. It depends on the situation.
Step18:Put it into the flower mounting bag.
Step19:Take out the cooled cake. Cut a small hole in the decoration bag. Start from the middle of the top of the cake and turn around to squeeze and pour. nee
Step20:
Step21:
Cooking tips:You can choose any mold you like to make. The cube I give you is an 8-inch or two 6-inch or eight 4-inch size. Cream cream and ganeshi noodles are all made up of 4-inch-high leftovers. They can also be made into 6-inch-high noodles. Ganache drench can see the final consistency adjustment. If the drench is not smooth, you can add milk into it. It may not hang if it is too thin. Then add some chocolate. Drenching and plastering are both ingenious jobs. It's OK to practice more. I've done it for the second time. I've improved a bit. There are skills in making delicious dishes.
