Pure cocoa sponge cake(chun qing de ke ke hai mian dan gao )

Pure cocoa sponge cake

Introduction:

"A father to be is going to learn how to make whole egg sponge cake for his unborn baby. In order to help him better, I specially re operated this sponge cake according to the conventional method, familiar with the whole process and technique, although I am also a rookie. Because of the cream decoration on the surface of ordinary cake, it immediately becomes fresh and holy. Although the father to be can't eat this cake, the love for the baby is enough to make people emotional. So it's called pure cocoa sponge cake. Although it's not appropriate to express this fatherly love with purity, I just published an article about thick chocolate sponge cake yesterday. I'm afraid it's similar to it, so I call it this name. Pure, pure, pure, not bad! It's enough, I think

Production steps:

Step 1: put butter and milk into the bowl

Step 2: water proof heating and melting

Step 3: mix the butter and milk with a hand beater to make them almost milky white

Step 4: sugar ready

Step 5: sugar into the whole egg

Step 6: use the electric egg beater to beat, lift the beater and draw 8 words. The egg liquid can last for several seconds before it disappears

Step 7: first sift in 50g flour, quickly and lightly stir evenly; at this time, start to preheat the oven, 170 degrees, heat up and down

Step 8: sift in the remaining flour and cocoa powder

Step 9: mix quickly and lightly

Step 10: take a small amount of batter, put it into the oil and milk to cool, and mix well

Step 11: pour the mixture back into a large basin

Step 12: mix quickly and lightly

Step 13: pour into the mold, shake a few times, shake out big bubbles

Step 14: put into the preheated oven, 170 degrees, heat up and down, middle and lower, about 40 minutes

Step 15: get out of the oven, turn it upside down on the air rack and let it cool naturally

Step 16: after air cooling, demould with demoulding knife

Step 17: cut off the epidermis and set aside

Step 18: light cream with sugar

Step 19: the electric egg beater can beat the egg at medium speed to full speed

Step 20: prepare a cup and put it in the flower mounting bag. Put the right amount of cream into the flower mounting bag

Step 21: cut a small opening at the front of the bag and squeeze the cream into a pattern on the surface of the cake

Step 22: with the back of a small spoon, wipe it from the outside to the flower core to form a natural petal pattern, and then place a small flower for modeling

Step 23: refrigerate in refrigerator for 2 hours, and taste better

Materials required:

Eggs: 180g

Fine granulated sugar: 60g

Low gluten powder: 80g

Milk: 50g

Butter: 30g

Cocoa powder: 20g

Cream: 100g

White granulated sugar: 20g

Precautions: 1. The whole egg sponge cake is easy to defoaming, so the action must be light and fast; 2. It's best to mix the cocoa powder with the batter first, and then with the batter, so as to reduce the defoaming. This one is made according to the conventional method. Because of the addition of cocoa, you can clearly hear the rustling sound of defoaming when turning the batter. Even so, the baked cake is still very elastic and loose. If you like cocoa sponge cake, you can try several more ways.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Chun Qing De Ke Ke Hai Mian Dan Gao