[chocolate pound cake](nong qing qiao ke li pang dan gao )

[chocolate pound cake]

Introduction:

"Chocolate pound cake, with cocoa powder added to the flour and melted dark chocolate added to the batter. This is the first upgrade of the basic pound cake, which is Mr. Zhang's favorite. 17cm long * 8cm wide and 6cm high groove mold. Please refer to the folding method of one (greater than or less than 1cm) oil paper: original basic pound cake (can also be smeared with butter) easy demoulding 170 degrees, 50-60 minutes, middle layer up and down fire pound cake foundation making, also refer to the original basic pound cake http://home.meishichina.com/space-1463336-do-blog-id-514553.html#utm_ source=space_ blog”

Production steps:

The first step: butter softens toothpaste and stir into a soft cream.

Step 2: add the sugar powder twice to fully disturb the expansion

Step 3: add vanilla extract and stir well

Step 4: add the egg liquid in 4-5 times, and confirm that it is completely mixed each time, and then add the next time to form a smooth emulsion

Step 5: cut the chocolate, heat it to melt, and keep the temperature at about 30 ℃

Step 6: add cocoa powder, mix low gluten flour and sifted flour

Step 7: stir until there is no dry powder

Step 8: add 30 degrees of melted chocolate and stir well

Step 9: stir until the batter is smooth and glossy, put it into the mold, smooth the surface, and tap to make the batter evenly distributed

Step 10: place in an oven preheated 170 degrees

Step 11: about 20 minutes, the surface hardens, use a knife dipped in water to draw a line in the middle of the batter (or heat the knife) and put it back into the oven, and continue to bake for 30-40 minutes (about 50-60 minutes in total)

Step 12: cool, wrap in plastic film and store in greenhouse. For cooling method, please refer to the original basic pound cake (above connection)

Materials required:

Butter: 100g

Sugar powder: 70g

2 eggs: 100g

Low gluten flour: 70g

Cocoa powder: 30g

Dark chocolate: 30g

Vanilla extract: moderate

Baking powder: 2 / 3 tsp

Note: * after melting the chocolate with water proof heating, turn off the fire and do not leave the water to maintain the temperature temporarily. If the temperature of chocolate exceeds 30 ℃, the butter in the batter will melt, which will affect the expansion effect of baking.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nong Qing Qiao Ke Li Pang Dan Gao