Chinese Food
Sinking chocolate cookie
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This Why is sedimentation? Hehe, that's because this cake adjusts the proportion of various kinds, which makes chocolate sink in the baking process. Finally, biscuit like crispy tissue is formed at the bottom, which enriches the level of taste ~ while the proportion of common chocolate cake grease and chocolate is very high ~ not too healthy. Therefore, we put an end to ~ hehe, this cake grease is very small, and the excessive proportion of powder makes Its success rate is very high. Beginners can also succeed at one time, and it is not easy to collapse. Try acridine~
Cooking ingredients
Cooking Steps
Step1:Chocolate. Butter melt in water. Keep warm.
Step2:Beat the egg white with sugar until it is wet foaming. That is to say, the beating head has a curved tip and does not drip.
Step3:Mix the yolk with the chocolate paste. Don't be too even. Otherwise, there will be big bubbles.
Step4:Add the egg yolk, butter and chocolate mixture into the albumen paste. Stir well. Do not circle.
Step5:Sift in the low powder. Stir evenly. Don't stir too long. It will start to strengthen.
Step6:Special emphasis. The batter must be kept still to make the chocolate precipitate when it's cold. It's ten minutes outside in winter and five minutes in summer. Preheat the oven at 180 ℃ for 10 minutes, then put it in the oven at 160 ℃ for 25 minutes.
Step7:Cool. Sprinkle with sugar. Finish.
Cooking tips:Be sure to stand still. Don't worry about defoaming. You have skills in cooking.
