Natural yeast chocolate cake
Introduction:
"The recipe is from Xiaode's point of view. I cut it by half, didn't put vanilla essence, and finally added some chocolate beans. The following recipe makes six medium muffins."
Production steps:
Step 1: mix yeast seeds, milk and low flour, stir well and let it stand at room temperature for 30-60 minutes. The purpose of standing is to improve the acidity and texture of the cake
Step 2: mix oil, sugar, salt, baking soda, cocoa powder, coffee powder, beat well
Step 3: add in the eggs. The batter is very thick
Step 4: (3) add into the batter (1)
Step 5: mix well
Step 6: pour the batter into a medium muffin paper cup, about 6 minutes full, sprinkle with chocolate beans, 175 degrees for 35 minutes. The expansion of the batter is very good
Step 7: another finished product
Materials required:
Whole wheat natural yeast: 120g
Milk: 120g
Low powder: 120g
Sugar: 130g
Vegetable oil: 99g
Salt: 1 / 2 teaspoon
Baking soda: 3 / 4 teaspoon
Cocoa powder: 35g
Coffee powder: 1 / 2 teaspoon (optional)
Egg: 1 medium size
Baked chocolate beans: 50g
Note: originally thought that 6 full is too little, did not expect that the expansion of the batter is very good ~ I added some chocolate beans, the taste is very strong ~
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Tian Ran Jiao Mu Qiao Ke Li Dan Gao
Natural yeast chocolate cake
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