Chocolate cake with nuts
Introduction:
"When the chef got home, he couldn't wait to try it. The first time he used it, he didn't grasp the time to beat the protein. As a result, the protein was a little too much. Fortunately, the cake came out very well and grew very high. It's just that I used two molds lazily. They are too full. The big ones are flowing out. If they are divided into three molds, they will be just right. "
Production steps:
Step 1: put milk, vegetable oil, 40g sugar and salt into the container.
Step 2: mix with a hand beater until the sugar dissolves.
Step 3: add egg yolk.
Step 4: mix well and sift in low gluten flour.
Step 5: stir until the powder is not granular.
Step 6: put the egg white into the steel bowl.
Step 7: load the steel bowl into the cook machine.
Step 8: start the egg beating function of the chef machine.
Step 9: add 60 grams of sugar while stirring.
Step 10: whisk until the egg white foams hard, take 6 minutes. However, the egg white has been beaten a little. Next time, we will adjust the time.
Step 11: add the egg yolk paste in three times.
Step 12: mix well.
Step 13: pour it into the mold. It's going to be a little too full. Three molds are suitable.
Step 14: preheat the oven at 150 ℃ and bake in the middle for 40 minutes.
Step 15: take out the baked cake.
Step 16: invert the cake immediately.
Step 17: remove the film after cooling.
Step 18: dissolve the chocolate in water.
Step 19: Add 20 grams of light cream.
Step 20: then mix well to improve the fluidity.
Step 21: pour chocolate into the surface of the cake.
Step 22: before the chocolate is dry, add the nuts.
Materials required:
Low gluten flour: 100g
Salt: 2G
Fine granulated sugar: 100g
Milk: 60g
Vegetable oil: 60g
Eggs: 6
Dark chocolate: 50g
Light cream: 20g
Walnut: 15g
Pistachio: 15g
Note: I used two 6-inch cake molds. The cake paste is a little too full. Three molds are suitable.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Guo Ren Qiao Ke Li Lin Mian Dan Gao
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