Chocolate cream sandwich cake(qiao ke li nai you jia xin dan gao )

Chocolate cream sandwich cake

Introduction:

Production steps:

Step 1: break the dark chocolate into pieces, put it in corn oil and melt it in water.

Step 2: mix the low flour and cocoa powder.

Step 3: Add 20 grams of sugar to the yolk and gently beat it with a hand beater.

Step 4: add the dark chocolate oil and mix well.

Step 5: add milk and oil in turn and mix well.

Step 6: sift in the mixture of low flour and cocoa powder.

Step 7: mix chocolate paste with scraper.

Step 8: add the white sugar into the protein in three times and beat it with the egg beater. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the degree of wet foaming.

Step 9: fill 1 / 3 of the protein into the chocolate paste, and gently stir it with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming)

Step 10: pour the chocolate paste back into the remaining 2 / 3 of the protein.

Step 11: stir up and down in the same way until the protein and chocolate paste are well mixed.

Step 12: pour the mixed cake paste into the baking tray covered with oil paper and smooth it. Shake the baking pan on the table twice to shake out the air bubble inside.

Step 13: put it in the preheated oven, heat up and down 175 ° for 15-20 minutes. (check the toothpick inside, the cake will be ripe without sticking)

Step 14: tear the oil paper off the cake while it's hot.

Step 15: tear the oil paper off the cake while it's hot.

Step 16: skim the cream with ice water. If there are clear lines, you can finish it.

Step 17: cut into evenly sized pieces with a knife.

Step 18: cream the cake evenly.

Step 19: stack the two cakes neatly.

Materials required:

Big eggs: 4

Corn oil: 40g

Milk: 50g

Low powder: 70g

Sugar: 30g, add protein

Cocoa powder: 10g

Light cream: moderate

Dark chocolate: 40g

Note: the protein bowl needs no oil and water. Stir from the bottom up, do not circle to avoid defoaming. After the cake is baked, tear off the oil paper while it's hot. Cream with sugar and ice water. Changdi ckf25b oven comes with the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Nai You Jia Xin Dan Gao