Cocoa frosted cake
Introduction:
"Mr. Meng's Matcha frosted cake has been changed into a cocoa version. Because there is no Matcha powder at home, Matcha flavored things are not welcome. The final result is dull and clumsy. Or the Matcha version
Production steps:
Step 1: prepare materials
Step 2: sugar powder and butter, mix well with rubber scraper
Step 3: loosen your hair with an egg beater
Step 4: take out 20 grams and add 1 teaspoon of cocoa powder
Step 5: mix well and set aside
Step 6: add the protein to the remaining butter in batches
Step 7: beat with an egg beater to make a uniform paste
Step 8: mix low gluten flour, corn starch, baking powder, 1 / 2 teaspoon cocoa powder and sift into the paste
Step 9: mix well
Step 10: put it into the flower mounting bag with sharp teeth and flower mouth
Step 11: extrude 6cm long strips in the baking pan
Step 12: put the cocoa icing cream into another flower mounting bag and cut a small hole in the sharp corner
Step 13: extrude the bar on the batter
Step 14: put in the oven, middle layer, heat up and down 160 degrees, bake for 20 minutes, then simmer for 10 minutes,
Step 15: release
Materials required:
Powdered sugar: 35g
Butter: 35g
Low gluten powder: 50g
Protein: 32g
Corn starch: 5g
Baking powder: 1 / 2 teaspoon
Cocoa powder: 1.5 TSP
Note: in order to use up the cocoa cream, my bar density is a little higher. In fact, it's good to squeeze up to 4-5 bars on each biscuit. In fact, you only need to take 10 grams of sugar oil paste to squeeze the cocoa frosting bar
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Ke Ke Tang Shuang Xi Bing
Cocoa frosted cake
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