Ingredients:
Corn oil 50 ml
30 grams of cocoa powder
Egg 4
Milk 60 ml
30 grams of chocolate
Low powder 100 grams
60 grams of sugar
Vinegar a few drops
Directions:
Four egg yolks.
Chocolate, cocoa powder sieve.
Corn oil is heated to pour into coco chocolate and mix well.
Add 60 grams of milk.
Pour the egg yolk again.
Low powder is sieved.
Continue to stir until a particulate state bias.
The protein into the oil-free water water basin is dropped into a few drops of vinegar or lemon juice.
Gently stir it a few times, and fish eyed bubbles.
Next, let’s send the protein. First, the egg is low-speed, the electric eggbeater is low-speed, poured into fine granulated sugar or cotton candies in three times, respectively: First step: playing a rough bubble, playing white more delicate foam, second step When you play delicate and less x-x-x, you will make a big hook state. At this time, you will do it. Key: Don’t get high speed, although it saves time, but the protein paste is rough and unstable and easy to fall off, just like The water is the same, it is easy to defoamently and baked in the cake paste. At this time, I will preheat 180 degrees in the Galan Shi oven.
Take one-third of protein frost, add it into the egg yolk paste, and mix with the bottom from the bottom. Do not circulate, so as not to cause bloaming, can’t get up.
Take one-third of the protein frost to the egg yolk paste, and use egg pumping to mix from the bottom. Do not circulate, so as not to cause bloaming, can’t get up.
Finally, all the egg yellow pastes were poured into the protein paste, mix with the bottom and mixed with the bottom, do not ring.
Grilled pastry paper, pour into the cake paste. Gently oscillate and let the cake disappry.
Enter the Galanz 42-liter oven, 160 degrees, bake 25 minutes, each oven brand size, different temperature and time is different.
Take it out, wait for cooling. From one end, the refrigerator is refrigerated for half an hour, and it can be enjoyed.