Made a super simple chocolate bean cake the day before yesterday, the weather is hot and too lazy to make a complicated, let's have a super super simple cake. This cake also has a very high success rate, chocolate lovers, continue to highly recommend everyone! And it does not contain eggs, a boon for egg allergists. The recipe of this cake is very easy to remember, and I have also sorted out the easy-to-recite songs: Rich Chocolate Cake; Oil, Noodles, Milk, Qiao 60; Cocoa 6; Sugar Casual.
By Eyes of Water
<h2>Royalties</h2>
Low gluten flour 60g
Whole milk 60g
Butter 60g
Chocolate Coins 60g
Cocoa powder 6g
Caster sugar 45g
Aluminum-free baking powder 1.5g
<h2>Practice steps</h2>
1, put 60g of pure milk into the small milk pot and heat it to a boil, do not need to boil, feel very hot can turn off the heat.
2: Cut in 60g butter, add 60g dark chocolate coins and 45g of caster sugar, stir and melt. (I prefer to eat dark chocolate, so I use 70% cocoa butter, and if you are afraid of bitterness, you can change it to 50%).
3: Add 60g of low gluten flour, 6g of cocoa powder and 1.5g of aluminum-free baking powder.
4: Stir well with a manual whisk.
5, the cake paste into the mold, or the cake cup, ordinary Muffin cup mold, about six points full, is just 6 cakes.
6: Put in the preheated oven and bake at 160°C for 16 minutes.
<h2>Tips</h2>
Note: 1. A friend once said that the mixed batter is a little hard and not very good to stir (that is when the winter is very cold): the chocolate of each family is not the same, the hardness is not the same, the degree of water absorption of the flour is also different, this ratio is generally speaking, as long as the milk is boiled hot enough, the batter will not be too hard, if the temperature at home is relatively low, it feels that the batter is not very good to squeeze out, too hard, you can appropriately add 10 to 20g of milk, the proportion does not have to be so precise and does not matter. 2. About baking powder or a few more words: I have released two chocolate cakes in the past two days, although the taste is not the same, but they are not beaten eggs, all need baking powder to support the fluffy feeling of the cake, baking powder is essential, now most of them are aluminum-free baking powder, buy big brands to eat is still very safe. 3. About the difference between the chocolate bean cake and the day before yesterday: I roughly say that the chocolate bean cake of the day before yesterday is more fluffy, hot to eat, cold to eat is still very soft; this kind of agricultural alcohol chocolate cake, hot to eat is like eating hot chocolate, the taste is more fragrant, cold to eat will be slightly harder, anyway, the taste has its own advantages, I recommend everyone to try.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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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