This cake is a beautiful and beautiful cake
In fact, the appearance is not its strength, the taste is the !!! ️
Both have the silky mellowness of mocha,
And the sweetness and delicacy of the cream,
Eat a bite of super satisfaction
It feels like the taste buds are dancing
Private room explosion is inevitable!
Let's learn how it works
material:
Coffee Mocha Sponge Cake (6 inches)
Eggs: 150g
Sugar: 100g
Milk: 35g
Low powder: 100g
Instant coffee powder: 5 g
Butter: 26 g
Coffee mocha syrup
Water: 50 g
Sugar: 25g
Cocoa powder: 6 g
Instant coffee: 5 g
Mocha whipped cream
Cream A: 100 g Instant Coffee: 5 g
Dark chocolate (57.7%): 30g
Cream B: 390g
Sugar: 35 g
Chocolate Ganash noodles
Cream: 50g
Dark Chocolate (57.7%): 50g
Preparation steps:
1. Coffee Mocha sponge cake
➕ Instant coffee powder poured into hot milk and mixed well, then poured butter and stirred (the temperature is maintained at about 60 degrees).
➕ Pour the eggs and sugar into a basin and beat them, place them on hot water and stir while heating until the egg mixture reaches 40 degrees.
➕ Leave the egg liquid swollen and whitened by 6 minutes.
➕ Play at low speed for another 2 minutes.
➕ Sift in low gluten flour and mix well using the bottom-up technique.
➕ Pour in the previous butter coffee liquid and stir well.
➕ Pour the batter into a 6-inch mold, shake a few times to make large bubbles, and bake in a 160-degree oven for 35 minutes.
➕ Invert the buckle release, cool and cut into 5 pieces.
2. Coffee mocha syrup
Add water, cocoa powder, instant coffee powder to a boil over medium-low heat, then pour in sugar and stir until melted, refrigerate and set aside.
3. Mocha cream
➕ Pour 100g of light cream into the milk pan and boil until slightly boiled, then pour in the instant coffee powder, stir well and turn off the heat.
➕ Pour in the black and stir until smooth and particle-free, the Mocha cream concentrate is done and poured into a clean basin.
➕ Pour 390g of light cream into a bowl and stir well.
➕ Cover with plastic wrap and refrigerate overnight.
➕ Add sugar and whisk at medium speed, when distributed to 6, take out 200g and refrigerate.
➕ The remaining 360g of cream is whisked away until faceted.
4. Combinations
➕ Take a slice of cake and brush it with coffee mocha syrup.
➕ Spread a layer of cream, about the same thickness as the cake slices.
➕ Repeat the above steps to spread all 5 slices of cake
➕ In the doughing session, use a spatula to smooth the top of the cake first, then push it around and spread it all out.
➕ Refrigerate for 15 minutes to set.
5. Chocolate Ganash noodles
➕ The cream is boiled until slightly boiled, pour in the black and mix well, cool to 27-29 degrees to start the drizzle.
➕ Squeeze the dry nash on the edge of the cake.
➕ Remove the refrigerated 200g of cream and whip to a mounted state and mount the flowers.
➕ Finally, decorate it.
Hurry up and collect
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