It is about to be the National Day holiday, autumn is high, the autumn season most want to do, is to travel with the people you like, especially suitable for taking children to outdoor picnic.
Today we will work with children at home to make a delicious little dessert, many small cakes can be easily done at home, neither too complex skills, nor special tools.
We will make a cocoa box cake today, and the finished product will show a simple and atmospheric texture, which is tempting at a glance! Autumn tour must try the dessert, sweet but not greasy simple and easy to learn, take the baby outing, this snack is indispensable!
【Salted cream cocoa box cake】
Cocoa cake ingredients: 55 grams of low gluten flour, 13 grams of cocoa powder, 4 eggs, 50 grams of corn oil, 55 grams of pure milk, 60 grams of caster sugar, 1 gram of lemon juice, 1 gram of salt;
Cake decoration: 350 grams of light cream, 30 grams of caster sugar, 1 gram of sea salt, appropriate amount of cocoa powder, appropriate amount of fruit, appropriate amount of chocolate bar, appropriate amount of mint;
Tools: 4 280ML boxes, 1 oven, 1 egg beater;
To prepare the salted cream cocoa box cake:
1.
Ingredients: 55 grams of low gluten flour, 13 grams of cocoa powder, 4 eggs, 50 grams of corn oil, 55 grams of pure milk, 60 grams of caster sugar, 1 gram of lemon juice, 1 gram of salt;
2.
Egg yolk protein is separated in a waterless and oilless container, and the egg whites are first placed in the refrigerator for refrigeration; at this time, the oven can also be opened first and preheated, and the upper and lower tubes are about 160 degrees;
3.
Emulsify 50 g of corn oil and 55 g of milk evenly;
4.
Sift in 55 g of low gluten flour and 13 g of cocoa powder and mix well with a zigzag on top and bottom with a manual whisk;
5.
Continue to add the egg yolks;
6.
Stir until delicate, smooth, can not see a little particle state, put aside for later, it is best to cover a layer of plastic wrap on top to prevent the surface from air drying;
7.
When egg whites are made in the low grade of an electric whisk, add 1 slice of lemon extruded lemon juice, 20 grams of caster sugar and 1 gram of table salt;
8.
When the egg white is made of fine white foam in the middle and low grade of an electric whisk, add 20 grams of caster sugar and continue to beat;
9.
Then use the low-grade to beat the protein, when the protein has a clear line, add 20 grams of caster sugar, continue to beat;
10.
Egg whites until wet foaming, lift the sagging large bend hook can be;
11.
Take one-third of the egg white and put it into the egg yolk paste, stroke it three times left and right, stroke up and down three times, and mix well slightly;
12.
Take another third of the egg white into the egg yolk paste, use the method of bottoming and mixing, and mix well;
13.
Then pour it back into the egg white bowl, mix the cake paste, and you can't see a trace of protein;
14.
Pour the batter into a mold covered with oil paper and shake out the bubbles;
15.
Put into the preheated oven, the middle layer of the upper and lower tubes between 150-160 degrees can be, bake for about 30-35 minutes;
16.
Finally, bake the cake skin at 160 degrees in hot air mode for 5 minutes;
17.
After baking, take it out and shake it twice, put it on the drying rack and wait for cooling, at this time, there is no need to tear off the oil paper, and after drying, press out the shape with the box;
18.
Prepare 350 g of light cream and 30 g of caster sugar;
19.
350 g light cream with 30 g caster sugar and 1 g sea salt beaten, non-flowing cream;
20.
First add a slice of cake embryo, squeeze in a layer of cream, and continue to alternate once;
21.
Squeeze a layer of cream on the surface with a round mounting spout and sprinkle with a layer of cocoa powder;
22.
Just add a chocolate bar or fruit garnish.
23.
Dig up a spoonful, eat a bite, be satisfied, praise!
<h1 class="pgc-h-arrow-right" data-track="60" > cooking techniques</h1>
1. The cake peels because the baking time is insufficient, or the baking is too far from the upper tube, resulting in the skin being too tender, you can open the hot air circulation function in the oven in the last 5-8 minutes, and blow dry the surface a little;
2. Cake cracking is baking time is too long, resulting in too dry skin;
3. The cake drum bag is because the temperature is too high, the oven sealing is too good, the solution, reduce the temperature, the oven with better sealing, you can clip a chopstick in the door gap, but not too thick;
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