6 "coco Chifeng cake(cun ke ke qi feng dan gao )

6 "coco Chifeng cake

Introduction:

"The fourth time I did Qifeng, except that there was a crack on the surface, the cake didn't retract or collapse. It was a success. Recipe master such a ratio, dry material: wet material = 5:8, one of the eggs as 10 grams of wet material, sugar at will. If you know this ratio, you can make your own formula in the future

Production steps:

Step 1: separate the egg yolk protein into two clean oil-free pots. Beat egg yolk with 15g sugar until light. Add oil, water and salt. Mix well.

Step 2: sift in the mixture of low flour and cocoa powder.

Step 3: mix the powder and egg yolk paste evenly and set aside.

Step 4: add two drops of white vinegar to the egg white and beat with the beater for a while. When the protein is fisheye like, (20g white sugar) add 1 / 3 white sugar; when the protein bubble is too delicate to be formed, add 1 / 3 white sugar; when the protein has clear lines, if white sugar is left. Beat the protein until it is dry and foamy. That is, you can see the short triangle without bending when you lift the egg beater.

Step 5: preheat the oven for 130 degrees. Take 1 / 3 of the protein paste into the batter and mix quickly, then pour it back into the basin of the protein paste and mix quickly.

Step 6: pour the mixed cake paste into the 6-inch cake mold, shake it vigorously for several times, and shake out big bubbles. Put in the preheated oven. 130 degrees for 40 minutes. If the crack in the cake is severe, it can be lowered to 110 degrees.

Step 7: put it on the grill immediately after baking, cool it for half an hour and demould. If it is not easy to demould, you can first use the long spoon handle to draw a circle along the edge of the mold.

Materials required:

Low powder: 45g

Cocoa powder: 5g

Eggs: 3

Corn oil: 20g

Milk: 30g

Sugar: 35g

Salt: 1g

White vinegar: right amount

Precautions: 1. The oven must be preheated before mixing. 2. When baking, do not open the box door, otherwise the cake will collapse due to air pressure.

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cun Ke Ke Qi Feng Dan Gao