This chocolate pound cake made today uses the recipe of the Japanese baking master "WakamiMitsu Kazumi" and reduces the amount of sugar according to the taste of the Chinese people. It is moist and fluffy, and the aroma of butter and cocoa is refreshing. The piglets decorated with taro puree and a little chocolate are cute and make the pound cake made of Coluly mold even more delicate and cute. But to make a simple pound cake delicious, a lot of operation details are not simple, let's take a look at the method together (pound cake overturning FAQ in the small tips after the article) The amount marked can make 6 cooking keluli molds.
By Finding Peach Blossom Island 【Official Certified Master of Bean Fruit Cuisine】
Unsalted butter 100 g
Caster sugar 65 g (original 100 g)
90 g eggs at room temperature (100 g original)
Queen low gluten powder 90 g
Cocoa powder 10 g
Baking powder 3 g
Taro puree about 50 grams
Powdered sugar to taste
Black and white chocolate 30 g
1, weigh and prepare a variety of materials, butter cut into small pieces or thin slices at room temperature to soften to the softness that fingers can easily press.
2: Mix cocoa powder, low-gluten powder and baking powder twice and set aside for later.
3: Pour the softened butter into the ACA chef machine mixing bucket and install the beaten egg net.
4: Stir the butter in 3rd gear at low and medium speed for about 1 minute until the butter appears as a cream without clumps.
5: Add caster sugar and stir well at 5 speeds, at this time the butter is white and fluffy. Rub a little butter cream on your fingertips to make sure there is no left of castellar sugar.
6: Add a spoonful of egg mixture to the butter cream that has been beaten in the previous step and continue to beat at high speed.
7: After thoroughly stirring, divide the remaining egg mixture into four or five times to add, stirring each time until completely integrated. Halfway through, you can pause the ACA cook machine, scrape the material off the edge of the basin with a spatula, and stir it together.
8. The stirred butter is in a white and fluffy cream state, and there is no separation of water and oil.
9, the second step of the sifted powder at one time into the cream of the previous step, with a spatula to stir well until there is no powder, the gloss will appear on the line.
10. Put the cake paste into the shear framed bag, squeeze it into the mold, and fill it with seven or eight points. Because I only have a set of 4 molds, each batter is squeezed more and swells more when baking. If there are 6 molds it is just right.
11, gently shake the mold a few times, drain the air and put it into the middle layer of the preheated oven, heat up and down, 165 degrees, bake for about 18 minutes.
12. The specific time and temperature should be adjusted according to the actual furnace temperature of different ovens.
13, bake until the top swells and bulges, the middle part of the crack has a fluffy rebound feeling when pressed with the fingertips, and put it aside to cool after demolding.
14, next prepare the decoration: the steamed taro puree sieved, add an appropriate amount of cold boiled water (or light cream), powdered sugar mixed well, to the degree of moderate sweetness, and easy to squeeze out. Black and white chocolates are placed in framed bags and set aside after melting in water.
15: Cut the top of the pound cake horizontally with a knife, put the taro puree into a large-cut mounting bag, and squeeze it on the side of the cut. While squeezing, lift the mounting bag to make the shape of the extruded taro puree as round as possible.
16. Draw piglet bangs, eyebrows and eyes with melted dark chocolate.
17, then draw the nose with white chocolate, and finally use a little taro to squeeze out the ears on both sides, put the top of the cut pound cake on top, and the cute piggy chocolate pound cake will be ready.
18. Finished product drawing
19. Finished product drawing
20. Finished product drawing
1. About softening butter: If the butter is oversoftened or melted into a liquid, it is difficult to pass it off. Therefore, it is recommended to remove the butter that needs to be softened from the freezer one night in advance and soften it in the refrigerator or at room temperature (about 20 degrees). 2. About caster sugar and powdered sugar: When making cocoa pound cakes, replace the commonly used powdered sugar or white sugar with caster sugar. Because cocoa powder contains oil, if you add water-absorbing powdered sugar or sugar, it will make the texture of the cake become wet and sticky. 3． About egg liquid: The egg liquid must be at room temperature, not refrigerated, otherwise it will cause the butter to solidify and appear water-oil separation. When adding the egg mixture, be sure to add a small amount in small quantities, stir until fully fused after each addition, and then add the next time. If the water and oil have been separated, stirring and beating, adding flour or heating will not help. 4. About the degree of stirring after adding powder: excessive stirring will produce viscosity and affect expansion, which is what we call "tendoning", so after adding powder, in the state of uniform fusion without powder residue, stir four or five times, slightly glossy can be. 5. About the maturity of cake baking: Some people are accustomed to inserting a toothpick into the middle of the cake to see if the cake crumbs are stuck on the toothpick to determine whether it is baked. The disadvantage of this method is that it leaves small holes and the part where the toothpick is inserted becomes tight. So it's best to judge by baking color and touch. 6. About demoulding: The cake should be released immediately after baking, so as not to bubble soft cake body with hot air. 7. Common problems in pound cake making: 1) Finished product collapse: the recipe ratio is not right, there is too much baking powder, or too much sugar; undercooked; the mold is shaken during baking. 2) Rough internal tissue: the formula ratio is not correct, too much baking powder, or excessive sugar, or insufficient liquid; insufficient stirring, uneven mixing, too much internal gas. 3) More pores: the batter is mixed unevenly, resulting in the grease falling, resulting in porosity; there is no shock mold to discharge air when entering the mold; when entering the mold, the mounting bag is not used to squeeze in evenly, but the cake paste is scooped in piece by piece with a scraper. 4) Outer scorched: the oven temperature is too high, the skin heats up too quickly, and the inside is not yet cooked; the baking time is insufficient. 5) Uneven coloring: temperature deviation on the oven; too much or too little sugar.
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