Cocoa sponge cake(ke ke hai mian dan gao )

Cocoa sponge cake

Introduction:

"Whole egg cake", as the name suggests, is a cake made by mixing the egg white and yolk together until they swell and then adding the powder. The whole egg whipping is not as fast as beating the egg white, and the state after whipping is also easier to defoaming, so the number of failures is not much better than Qi Feng. However, the success rate of sponge cake is still very high. First of all, you need an electric egg beater to beat the whole egg. With the electric egg beater, half of the eggs are stirred successfully. Then the eggs are not easy to send when they are cold, but they are easy to bubble when they are warm, so you should put the mixing bowl above the hot water to stir. If the temperature is enough, you should take away the bowl. If the temperature is high, it will affect the stability of foaming. Finally, it is also very important to place the powder. Turn the dough quickly and gently. It is easy to defoaming after a long time. In short, only more practice, there will be the joy of success. Now let's make the sponge cake step by step with me. "

Production steps:

Step 1: mix flour, cocoa powder and salt and weigh them.

Step 2: then use the screen twice for standby.

Step 3: prepare the filling paper for the mold.

Step 4: heat the water in the pot to about 70-80 degrees.

Step 5: beat the eggs into the bowl and add sugar.

Step 6: use the egg beater to stir evenly at low speed, and then put it on the hot water basin to stir at high speed.

Step 7: when the temperature reaches about 40 degrees, take away the hot water basin.

Step 8: continue to beat until the color turns white and swells, and the egg liquid will fall down with clear marks.

Step 9: microwave the milk and mix the salad oil. Stir well and set aside.

Step 10: add the powder into the egg twice, and copy it evenly every time.

Step 11: mix well.

Step 12: add the milk oil to make a copy.

Step 13: pour the cake paste into the grinder and gently shake out bubbles.

Step 14: preheat the oven 180 degrees, put the mold into the penultimate layer and bake for 35-40 minutes.

Step 15: take a small bowl and put it in a hot water pan.

Step 16: melt the white chocolate, add a little milk, and then put it into the chocolate pen.

Step 17: bake the cake for about 25 minutes, cover it with tin foil to prevent excessive coloring.

Step 18: take out the baked cake and demould it immediately. After cooling, decorate it with white chocolate.

Materials required:

Whole egg: 4 (each shell weighs 60-65g)

Low gluten flour: 130g

Cocoa powder: 10g

Granulated sugar: 80g

Salt: 2G

Salad oil: 30g

Milk: 30g

Note: the whole egg to send, in the hot water basin will be very easy to send foaming, but the time is much longer than just send egg white, with a thermometer to see the temperature, can help you accurately grasp the temperature, the success rate is very high. If you don't have a thermometer, you can take away the hot water basin after stirring for about 3-5 minutes. If the egg temperature is too high, it will affect the stability of foaming. Turning flour, must be fast and gentle, with turning way can not be delimited circle, in order to avoid defoaming. Adding oil paper into the abrasive tool can make demoulding more convenient. When baking, when you see the color on the surface of the cake, you should add tin foil to avoid too deep color on the cake. I bake at 180 degrees. I feel the temperature is a little high. When I take it out, it cracks a little. The temperature can be adjusted according to my own oven. Surface decoration, optional, as you like.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Hai Mian Dan Gao