Cocoa Cake(ke ke dan gao )

Cocoa Cake

Introduction:

"Cocoa is low in calories, but it costs more calories for human body to consume cocoa. Therefore, in cocoa cake, the calories are still lower than those of the original cake, and the taste is more different. Friends who like chocolate will not refuse the delicious cocoa cake."

Production steps:

Step 1: prepare all kinds of materials, separate the egg yolk and egg white, and beat them in an oil-free and water-free basin

Step 2: add 1 / 3 sugar to the yolk

Step 3: add salad oil (I use rice oil, which tastes light) and stir well

Step 4: add milk and mix well

Step 5: sift in the low powder

Step 6: mix egg yolk paste

Step 7: add a few drops of white vinegar to the egg white

Step 8: use the egg beater to quickly beat into thick bubbles, add one third of the remaining sugar, and continue to beat

The ninth step: when the egg white is beaten into a more delicate foam, add 1/3 granulated sugar.

Step 10: when the lines are clear, add the last third of sugar and continue to beat

Step 11: to this extent, gently pull the egg beater, when a small tip appears, the egg white will be ready

Step 12: add cocoa powder to the yolk paste

Step 13: stir into paste

Step 14: add one-third of the egg white, turn it up and down, then add the remaining two-thirds, and stir

Step 15: put in the oven at 145 ℃ for 45 minutes

Step 16: after baking, turn it upside down and demould it after cooling

Materials required:

Low gluten flour: 90g

Cocoa powder: 15g

Milk: 60g

Eggs: 5

Oil: 50g

White granulated sugar: 80g

White vinegar: a few drops

Note: 1, when making a cake, low powder must be screened. 2, do not stir the yolk paste and egg white for too long, the flour will not be soft. 3, you can decorate your cake according to your own preferences

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ke Ke Dan Gao