Cocoa cream cube(ke ke nai you xiao fang )

Cocoa cream cube

Introduction:

Production steps:

Step 1: 1. Pour the mixed cake liquid into the baking tray covered with oil paper

Step 2: 2. Preheat the oven at 140 ℃, bake in the middle layer for about 25 minutes, take it out and put it on the grill to cool

Step 3: 3. The bottom of the cake is facing up. Trim the four sides and divide them into two equal pieces

Step 4: 4. Mix the cream with powdered sugar and spread evenly on one of the cakes.

Step 5: 5. As shown in the picture, put another piece of cake on it.

Step 6: 6. Spread the whipped cream evenly

Step 7: 7. Divide into 8 equal parts

Step 8: 8. Put the remaining cream in the flower mounting bag, and mount the pattern you like on each small square

Step 9: finished product photo

Materials required:

Eggs: 6

Low powder: 60g

Cocoa powder: 30g

Corn oil: 70g

Milk: 80g

Sugar powder: 20g (egg yolk)

Bai CuO: a few drops

Light cream: 180g

Note: baking: middle layer, 140 degrees, 25 minutes method: can refer to (cocoa powder and low powder sieved together) http://blog.sina.com.cn/s/blog_ 772245b7010162 cx.html Note: the same amount can be used to make an 8-inch cocoa Chifeng cake, baking adjusted to 136 degrees, middle and lower, 65 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Ke Ke Nai You Xiao Fang