Chinese Food
Coco chequered cream cake
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When the new oven comes in, it's a struggle. Just right. I recently started a set of cake molds. They can be layered to make colorful ones. I'll just make it plain and cocoa. The mould is made of three plates. If one oven is used, the making time will be prolonged. In addition, it involves two colors of cake paste. So I use the new and old oven to bake at the same time. It saves time and time. Moreover, it can add another layer. The cake is more abundant. It's not very good at plastering. But it's OK to make a simple naked cake. The top layer can be lightly spread with cream. You can decorate it with flowers and fruits. Fresh flowers are picked up in the vase. It's not sure if they are edible. So we need to wash them with water and wrap them with plastic wrap. This is more secure. -
Cooking ingredients
Cooking Steps
Step1:First, prepare two plates of materials - six Chai eggs, 80g white sugar, 95g low gluten flour, 15g cocoa powder, 60g corn oil and 80g cold water. The low gluten flour is divided into two parts - 55g + 40
Step2:Separate the yolk and egg white. Put the yolks into two basins in groups of 3. Put all the 6 egg whites into the basins without oil and water
Step3:First, make the original yolk paste - add 30g corn oil and 40g cold water to the egg. Stir evenly without oil-water separatio
Step4:Sift in 55g of low gluten flou
Step5:Use the hand beater to stir evenly in an irregular direction; lift the beater. The yolk paste flows down slowly and smoothly; put it aside for standb
Step6:Beat the other 3 eggs with corn oil and cold water, sift in 40g flour and 15g cocoa powde
Step7:Stir well in an irregular direction. Lift the beater. The yolk mixture flows down slowly and smoothly; set asid
Step8:Now beat the egg white with the electric beater at a medium speed. Add about 30 grams of sugar after making the thick bubbles
Step9:Beat until the egg white becomes delicate and white. Add about 30g of white suga
Step10:When there are obvious lines, add the remaining 20 grams of white sugar. Beat at medium speed and low speed
Step11:When you feel some resistance. The protein is fine, smooth and shiny. Lift the beater. The protein is in the shape of a hook. The egg paste is finished. Now the oven begins to preheat 150 ℃ for 510 minutes
Step12:Divide the albumen paste into two equal parts in a basin. Take one third of it and put it into the original egg yolk paste
Step13:After mixing evenly, take the remaining 2 / 3 protein paste and put it into the basin; after mixing evenly, it will be a delicate cake paste. Put it aside for the time being. At this time, if there is a helper, it will help you to complete the next step. If not, it can only be completed quickly
Step14:Follow the above steps to make the remaining protein paste and cocoa yolk paste into a delicate cocoa cake past
Step15:Prepare the multi-color cake mold of faberger. First, use two pieces. Install the separator in the middle. Pour the original cake paste into the outer ring and the middle ring. Fill it with 8 points. Pour the cocoa cake paste into the second ring
Step16:Gently lift up the separator and wash it under the tap
Step17:The same way. Put another baking tray in the separator. Pour the batter into i
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Cooking tips:Two baking plates can bake together. Two kinds of batters can be well distributed. If there are no two ovens, please adjust the formula by yourself. My Xiyu non fire resistant eggs have a shell scale of only 50g. You can adjust the amount of powder according to the eggs you choose. The amount of light cream can be as you like. The baking time and temperature can be adjusted according to the actual situation of your own oven. There are skills in making delicious dishes.
