Like the thickness of the ancient cake, like the aroma of chocolate, leisurely afternoon, bake a pot of cake, feel the small beauty of life at the fragrant table, too late to wait for it to cool down, I have broken a piece, put it in my mouth, the delicate and soft cake is kneaded with a slightly bitter and mellow black coincidence, all kinds of tastes are intertwined here, all kinds of senses and perceptions, all in a small piece of cake at the same time to get experience and satisfaction.
By Big Li Xiao Li
<h2>Royalties</h2>
Refrigerate 5 eggs (about 65/pc).
Corn oil 62 g
Pure milk 95 ml
White sugar 68
Low gluten flour 80 g
Cocoa powder 15 g
Chocolate coins 24 pcs
Lemon juice a few drops
Resistant to baking chocolate beans 40 g
<h2>Practice steps</h2>
1, prepare the required materials, egg whites egg yolks separated, egg whites into the refrigerator refrigerated for later (hot weather can be frozen)
2, corn oil into a small pot, heated to 80 ° C, the oil temperature must not be too high ☺️☺️
3, flour and cocoa powder directly sieved into the oil (less washing tools, you can also sift the powder in advance, pour the oil into the sieved powder.
4: After the classification and oil are all mixed, add milk to mix well, and then add egg yolks to mix well
5, the mixed egg yolk paste state as shown in the picture, with silicone to dig up slowly fall, there are obvious traces, will slowly disappear. (If the batter is too dry, 1, the oil temperature is too high, 2, the flour water absorption is different)
6: Take out the refrigerated egg whites, beat the egg whisk at medium speed to beat the fish eye bubbles, and add the first sugar
7, the egg beater opens at high speed, the egg white hits until the fish eye bubble gradually disappears Bubbles begin to become delicate, this time the egg white is still very watery, very light, add the second sugar.
8, the fish eye bubble completely disappeared, the egg white began to become delicate and dense,
9, after the third time of adding sugar, the egg beater opens the medium speed, this time the egg white state changes quickly, the medium speed feels that the egg white resistance becomes larger, the tissue is delicate, lift the egg beater, the egg white can pull out the small tip of Microsoft
10: Mix some egg white with egg yolk paste and pour again
11: After the batter is mixed, add the chocolate beans
12: Spread a clean towel on a baking sheet, pour hot water and put a layer of tin foil on the mat
13: Mix the egg yolk paste and egg white paste and pour in 25 grams of roasted cocoa beans. (The formula is 40 g, leaving the part sprinkled on the surface)
14: Fill the box with 100 grams of egg paste, add chocolate coins, and then pour the remaining egg paste into it.
15: Heat 140 in oven, heat 150 and bake for 65 minutes
16. After the cake is baked, take it out of the box and let it cool
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!
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