The kids at home are chocolate controllers, and I've recently become obsessed with the Sen style. So this time the birthday cake given to him has such a perfect combination, satisfying the chocolate control of the sen cake.
By Tina exquisite living
<h2>Royalties</h2>
Chocolate Chiffon Embryo (8 inch)
5 eggs
Corn oil 45 g
Chocolate coins 27 g
Milk 90 g
Low gluten flour 80 g
Cocoa powder 18 g
White sugar 80
Lemon juice 6 drops
Creamy part
Animal light cream 450 g
Cocoa powder 10 g
Caster sugar 45 g
Surface decoration part
Orange slices, chocolate, biscuits, eucalyptus leaves to taste
<h2>Practice steps</h2>
1, this formula is suitable for 8 inches of chiffon, 6 inch of chiffon formula is as follows: 3 eggs, corn oil 25 grams, chocolate coins 15 grams, milk 50 grams, low gluten flour 45 grams, cocoa powder 10 grams, caster sugar 50 grams. 250 g of light cream, 25 g of caster sugar and 5 g of cocoa powder.
2: Mix corn oil and chocolate coins, heat them into liquids through water or microwave oven, and mix well.
3: Add room temperature milk.
4: Stir well with egg pumping.
5: Sift in low gluten flour and cocoa powder.
6. Mix the painting evenly.
7: Separate the egg yolks, put the egg whites into an anhydrous and oilless basin, and add the egg yolks to the chocolate batter.
8: Draw a word to mix the egg yolk paste evenly without particles, and put aside for later.
9: Add a few drops of lemon juice to the egg white.
10. Use an egg beater to send the egg white, during which the fine granulated sugar is added three times, which is when the egg liquid is white, when the egg liquid has obvious lines, and when the egg white can lift the large bend hook.
11. Finally, the protein is whisked to a slightly elastic small sharp corner state.
12: First add a part of the egg white paste to the egg yolk paste and mix well. Pour the whole egg yolk paste back into the egg white paste and stir well.
13. Make sure there are no protein particles in the cake batter.
14: Pour the cake batter from 15 cm into a live chiffon mold.
15: Preheat the oven in advance and bake at 150 degrees for 50 minutes. (6 inch chiffon roast for 40 minutes)
16. After the cake body swells to the highest point and falls slightly, the cake is fully cooked. Here I would like to express that baking chiffon cake really does not need to pursue no cracking, cracking shows that the fluffiness of chiffon is good, and the finished product taste is more fluffy. And the skin layer is usually removed when making the cake blank.
17. After the oven is released, the hot gas is shaken out, and the buckle is upside down to cool.
18. Remove the cake with bare hands after the cake is completely cooled.
19. Cut the cake into 3 slices with uniform thickness.
20: Next, beat the light cream for decoration. Pour all the ingredients of the cream part into a large basin and whisk at high speed with an egg beater until the light cream grain is obvious and does not flow.
21: Put a layer of cake slices, light cream into a mounting bag with a mounting spout, and squeeze on the cake slices to decorate.
22, a layer of cake and a layer of cream.
23. The surface layer is also squeezed with cream, decorated with chocolate, biscuits, etc., and the beautiful cake is finished.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.