Ever since I learned to make vintage cakes, Qi Feng has done less. With its simple and pure old taste, delicate and moist, light and dense, the ancient morning cake has conquered the taste buds of many people. Don't look at it thick as a pillow, after cutting it is quite delicate tissue, fluffy and soft, Q bullet is lovely, swaying and trembling "vibrating", touch it with your hand, Q bomb Q bomb, like a fleshy beeping treasure in the owner swinging a plump body, breaking a piece into the mouth, under the golden and sweet cake skin, but containing a delicate and weak heart.
The original taste of the ancient morning cake has done a lot, the daughter specially ordered the chocolate flavor, I made the chocolate flavor ancient morning cake this time, delicate and delicious, sweet but not greasy, delicious to burst. Today I will share with you this "ancient taste cake" method, the method is simple and easy to learn, as long as you do it according to this method, do not crack and do not retract zero failure, once you can succeed Oh. Hurry up and try it.
Ingredients for chocolate vintage cakes
6 eggs, 75g corn oil, 15g of dark chocolate, 60g of pure milk, 75g of caster sugar, 85g of wheat flour for Zhongyu cake, 10g of cocoa powder, 5 drops of lemon juice
Chocolate ancient morning cake preparation
Step 1 Egg white and egg yolk separation, no oil, no water and no egg yolk in the egg white basin;
Step 2 Low gluten flour and cocoa flour are sifted in advance for use;
Step 3 Dark chocolate melts in hot water;
Step 4 Corn oil heated to a slightly textured state without water, do not heat too hot;
Step 5 Corn oil is added to the powder while hot and stirred evenly;
Step 6 Add chocolate while hot and stir well;
Step 7 Add pure milk and stir well;
Step 8 This is the state of adding milk and stirring well;
Step 9 Add eggs and stir well;
Step 10 Stir until smooth and particle-free;
Step 11 Add lemon juice to the protein, whisk at low speed to a coarsely vesced state, and add one-third of the caster sugar;
Step 12 Whisk at medium speed until the coarse bubbles disappear and add one-third of the caster sugar;
Step 13 Whisk to a grained state at high speed and add the last caster sugar;
Step 14 Continue to whip at high speed until the egg head is pulled up, with a bent hook state;
Step 15 min one-third of the egg white into the chocolate egg yolk paste and mix well;
Step 16 then pour back into the protein basin and continue to stir well;
Step 17, 8 inch mold four sides to make a carton, the inside of the oil paper;
Step 18 Pour in the chocolate cake batter and gently shake the bubbles out twice;
Step 19 Put in the lower layer of the preheated oven, pour water into the baking tray below, bake in a water bath, 150 degrees for 70 minutes;
Step 20 out of the oven while hot to tear off the oil paper;
Step 21 Print the favorite pattern;
Cooking techniques for chocolate vintage cakes
Each oven has a different temper, and the temperature needs to be adjusted by knowing its own temperature!