Since the oven became a family necessity, friends around me have begun to make various baking snacks at home, because the ingredients for the snacks they make are really hygienic, and the family is at ease. Many people play baking to do the first work is the cake, the most famous obstacle in the cake category is the chiffon cake, because the mastery is not good how to send the protein, but also because this cake has high temperature requirements for the oven, many friends have lost in the chiffon this pass, and never want to make a cake again. So to get started baking, do you have to learn to make chiffon cake first? Of course not, compared to chiffon cakes, sponge cakes and cake rolls are simpler to make, more suitable for baking novices, their high success rate, more confident for novices.
Compared with the whole chiffon and sponge cake, the cake roll method is simpler and time-saving, and the cake slices can not only be rolled up to make cake rolls of various flavors, but also sliced to make a sandwich cake, which is not only delicious, but also super online! Today, hungry cat will share with you a chocolate cream sandwich cake, the method is simple and time-saving, Xiaobai can also be 100% successful, the finished product tastes warm, milky, very suitable for afternoon tea to enjoy with girlfriends. In the spring, you may wish to do it with the hungry cat, and let the family taste it!
【Chocolate Cream Cake】
Cake slices: 4 eggs, 70 grams of caster sugar, 65 grams of low gluten flour, 6 grams of cocoa powder, 45 grams of corn oil, 55 grams of milk
Sandwich cream: 250 g light cream, 25 g caster sugar
Chocolate cream: dark chocolate 50 g, light cream 100 g
Garnish: Chocolate crisp beads, chocolate bars, moisture-proof powdered sugar
【Preparation steps】
1, Mix the corn oil and cocoa powder evenly into the milk and mix well.
2, sift into the low gluten powder mix well, this time will be more viscous into the ball, which is normal.
3, separate the egg whites and egg yolks, the egg whites can be refrigerated and set aside, put the egg yolks into the cocoa paste.
4, mix well, the final state is a streamer-shaped cocoa batter.
5, fine granulated sugar is added to the egg white 3 times to beat to the wet foaming state, eagle mouth shape can be.
6, Take 1/3 of the meringue into the cocoa paste and mix well, then pour back into the original meringue and mix well.
7, pour into the 28 * 28 square disk, use the scraper knife to push the batter around, shake out the large bubbles.
8, the oven up and down the heat 150 degrees to preheat well, put the baking pan into the middle of the oven, up and down the heat 150 degrees bake for about 28 minutes can be out of the oven and let cool.
9, use a 6-inch square mousse circle to press out the size you need, and then use a knife to cut out a slightly smaller circle of cake slices, you can cut out 4 slices, only use 3 slices, the rest can be eaten directly.
10, wrap the mousse ring with plastic wrap, beat the light cream of the sandwich layer, put a layer of cake slices into the mold, and finally cover it with cake slices, gently flatten into the refrigerator for at least 3 hours. At the same time melt the dark chocolate and 50 grams of light cream and mix evenly to form a dry and refrigerated.
11, Remove the cake from the mold to remove the plastic wrap, cut the edges flat with a knife, and then cut into 3 small pieces.
12. Pour the cake slices down, beat the remaining 50 grams of light cream and mix the chocolate dry nashi.
13, put into the framed flower bag, squeeze on the cake to decorate, you can also put on the now popular chocolate crisp beads, delicious and beautiful.
A tall sandwich cake is ready, with the aroma of cocoa and the richness of chocolate and cream, which is particularly delicious in the mouth! Learn to make cream sandwich cake, master these ratios, you can easily make it at home, Xiaobai is 100% successful, have you learned? Learned to try it with the hungry cat!
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