Chocolate gannash cake(qiao ke li gan na xu dan gao )

Chocolate gannash cake

Introduction:

"I always like Ganesh chocolate sauce very much. Cocoa cupcake with Ganesh chocolate sauce is perfect! ～”

Production steps:

Step 1: prepare all the materials

Step 2: put the water malt, whole egg and sugar into the basin and mix, stirring slightly (do not stir)

Step 3: put the basin into hot water and stir it with water to make it reach 40 ℃

Step 4: whisk the egg at high speed. When you see that the egg liquid turns white, pick up the egg liquid with the whisk and draw an eight character. If the eight characters disappear immediately, continue to whisk for 20 to 30 seconds. If the words are clear after writing, it indicates that the egg paste has been whisked, or test whether the egg paste is OK. Insert the toothpick into the egg paste 1.2 cm. If the toothpick does not fall down or falls down slowly, it indicates that it is OK

Step 5: sift in flour and cocoa powder at one time, contact the side of the rubber knife with the egg paste, pass through the center at 2 o'clock, then reach the position of 8 o'clock, then turn up the paste close to the side of the basin at 9 o'clock, turn the basin counterclockwise with the left hand, stir the egg liquid quickly on average, about 30 ~ 40 times, the flour is almost invisible

Step 6: the melted milk butter liquid is sprinkled around the batter along the rubber knife to continue stirring. After stirring, the batter becomes glossy. Pick up the batter, and the flow will be a little thinner than the original batter, but it is very glossy. If you hear the rustle, it means that the foam has been removed and the sponge cake has failed

Step 7: load the decoration bag

Step 8: squeeze the paper cup to 8-9 minutes full (this square is just ready to make 12 Dalian molds)

Step 9: put it in the oven at 165 ℃ for 25-30 minutes (according to your oven temper)

Step 10: come out and make the chocolate sauce

Step 11: prepare 100g cream and 110g chocolate (my truffle chocolate)

Step 12: Boil the cream

Step 13: melt the dark chocolate in another large bowl over hot water

Step 14: pour the chocolate into the cream

Step 15: wait to cool, put the container with chocolate sauce in the refrigerator until thick, and then put it into the decorative bag for decoration.

Materials required:

Eggs: 3

Shuiyi: 6g

Fine granulated sugar: 110g

Cocoa powder: 20g

Low gluten flour: 80g

Butter: 26G

Milk: 40g

Cream: 100g

Bitter sweet chocolate: 110g

Note: there is no water caramel, honey instead of chocolate, the best choice of bitter and sweet chocolate, not too greasy.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Gan Na Xu Dan Gao