(ka fei de nong xiang mo ka dan gao )

The strong aroma of coffee: Mocha cake

Introduction:

"How can you miss this cake, who loves coffee most? It has a strong smell of coffee, so you can't help but eat more..."

Production steps:

Step 1: add sugar to the egg and beat the whole egg

Step 2: beat until the egg liquid can stay on the beater slightly, and the dripping egg liquid will not disappear soon

Step 3: pour the oil into the batter and stir well

Step 4: dissolve the coffee with water and brandy, pour into the egg paste and stir well

Step 5: sift the flour and baking powder, add into the egg paste in 3 times, cut and mix well

Step 6: apply a little butter in the mold (convenient for demoulding), or pour it into a paper cup, 8 points full

Step 7: put into the preheated oven, heat 200 degrees, heat 170 degrees, bake for about 23 minutes

Materials required:

Egg: 300g (with shell)

Oil: 20g

Baking powder: 2G

Brandy: 5g

Low gluten flour: 120g

Coffee: 5g

Sugar: 85g

Water: 5g

Note: 1, the egg in the square is shell, about 5, not more than 300 grams, less can be 2, coffee do not use instant coffee 3, brandy can not say that you can add white vinegar or lemon juice instead of 4, flour into the circle must not stir, prevent defoaming 5, pour into the mold when 8 minutes full, do not pour full

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other

Chinese PinYin : Ka Fei De Nong Xiang Mo Ka Dan Gao