Marble cake (da li shi hua wen dan gao )

Marble cake

Introduction:

Production steps:

Step 1: mix vegetable oil and yogurt evenly

Step 2: put down the egg yolks in turn and mix them well

Step 3: sift low flour and corn starch into egg yolk paste and mix well

Step 4: add a few drops of white vinegar to the egg white, add sugar in three times, beat until hard foaming (there are short sharp corners or triangular tiles on the egg beater)

Step 5: Mix 1 / 3 protein into the egg yolk and stir evenly, then mix 1 / 3 protein into the egg yolk and stir evenly, finally pour the egg yolk paste into the remaining protein and stir evenly, pour into the mold and shake out bubbles

Step 6: put the dark chocolate and light cream into the fresh-keeping bag, put the fresh-keeping bag in hot water until the chocolate is soft (can be squeezed or not) until all of them melt, cut a small hole in one corner of the fresh-keeping bag, draw a horizontal bar on the cake, and use a toothpick to cross the horizontal bar again and again to produce marbling. Put half a plate of water on the bottom plate of the oven, and cake on the middle and lower layer, 160 degrees, 50 minutes. Don't take it out after baking. Let it cool in the oven.

Materials required:

Yogurt: 100g

Eggs: 2

Low powder: 20

Corn starch: 12g

Vegetable oil: 24g

Spinning sugar: 35g

Dark chocolate: 10g

Cream: 5g

Note: refrigerate for 2 hours after cooling, and taste better

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Da Li Shi Hua Wen Dan Gao