Mellow chocolate Angel Cake(chun xiang nong yu de qiao ke li tian shi dan gao )

Mellow chocolate Angel Cake

Introduction:

"In the afternoon of early spring, when the warm sun shines into the room, a cup of coffee, a piece of mellow chocolate cake, listening to soft music and looking at favorite books, it's really a kind of enjoyment! Today's chocolate cake, I use 81% cocoa content of dark chocolate. We all know that the appropriate intake of dark chocolate is good for the human body. Especially for women, cocoa rich in flavonoids can make women's skin smooth and blood circulation smooth, so dark chocolate has skin beauty effect. Dark chocolate also has a strong antioxidant effect. For modern women who face computers all day, dark chocolate with strong antioxidant function can prevent women from aging rapidly. On March 8, women's Day is coming, I would like to present this chocolate angel cake. I hope the women's Day is happy all over the world! Happy family

Production steps:

Step 1: cut the butter and dark chocolate into small pieces and heat them in a large bowl until they melt. (it can be heated and melted in microwave oven)

Step 2: add 60g sugar into the melted chocolate butter and stir well.

Step 3: open the egg and divide it into egg yolk. Put the egg yolk into a container without oil and water. Add the yolks to the chocolate and stir well.

Step 4: add 115 grams of milk to the chocolate mixture and stir well.

Step 5: sift in low gluten powder and stir evenly.

Step 6: then sift in the cocoa powder, stir it again to form a chocolate paste and set aside.

The seventh step: use the electric egg whisk to send the protein to the fish eye bubble, add the 1/3 granulated sugar, continue beating to the thicker foam, add the remaining half of the sugar, then continue stirring.

Step 8: stir until the protein is thick, add all the remaining sugar, and then continue to stir. Until the egg beater can pull up a sharp angle to soft down, it can stop stirring.

Step 9: then put 1 / 3 of the protein into the chocolate mixture and stir it up and down with a rubber scraper. Don't stir in circles

Step 10: pour all the chocolate paste into the protein and continue to mix well.

Step 11: pour the evenly mixed cake paste into the angel cake mold coated with butter on the inner wall, then put it into the middle layer of the oven preheated at 170 degrees, bake it with up and down fire for 50 minutes -- about 1 hour, wait for the cake to swell, and use toothpick to detect that there is no adhesive.

Materials required:

Dark chocolate: 120g

Butter: 85g

Low gluten powder: 100g

Milk: 115g

Eggs: 75g

Fine granulated sugar: 100g

Cocoa powder: 20g

Note: 1. Chocolate and butter cut into small pieces, easy to soften, put in the microwave oven, turn 20 seconds to melt. 2. Be careful when separating the egg yolk from the protein. Don't let the egg yolk drop into the protein, otherwise the protein won't work. 3. When protein is sent, just send it until the sharp corners are soft. Don't send it too much. 4. Do not stir the mixture of protein and chocolate in a circle. 5. The cake mould is coated with butter to facilitate demoulding. 6. Each oven is different, and the specific baking time depends on the oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chun Xiang Nong Yu De Qiao Ke Li Tian Shi Dan Gao