#aca烤明星大赛#chocolate Cream Sandwich Cake
1.
Prepare all the ingredients, separate the eggs, and ensure that the egg whites are free of oil and water.
2.
Add the egg whites and edible oil in material A into a bowl and stir to form a uniform liquid.
3.
Mix low-gluten flour and cornflour through a sieve and pour into a 2-step stir to form a uniform batter.
4.
Add 35g egg yolk to the batter and stir to make a uniform egg yolk batter to avoid gluten.
5.
In material B, find a pot with no water or water and weigh 90g egg whites, beat with a whisk until a fish-eye bubble is formed, add half of the sugar, and continue to stir.
6.
When the egg whites are finely foamed, pour in the remaining granulated sugar, and continue to stir until the foam is neutral!
7.
Add 1/3 of the stirred egg whites to the egg yolk paste and mix well, then pour it back into the egg whites and mix well.
8.
Put a cut-out piping bag into the cake batter, and squeeze it into a baking tray lined with white paper.
9.
Put it in a preheated oven at 190°C on the upper and lower fire, bake the middle layer, about 15 minutes, and just turn it on golden brown.
10.
Bring the cake out of the oven and let it cool to room temperature. Tear off the white paper, take a small cake and spread strawberry cream (a mixture of a small amount of strawberry jam and whipped cream) on the bottom and glue the bottom of the other small cake.
11.
Put the black and white chocolates in a bowl and dissolve them in water and put them into a piping bag, cut a small bite; place the dark chocolate on the surface of the cake.
12.
When the dark chocolate is hard, turn it over and squeeze the white chocolate. When the white chocolate is hard, the black and white chocolate cake is ready!
Tips:
Tips:
1. Ensure that the egg white bowl is free of oil and water, and there is no egg yolk in the egg white;
2. When stirring the egg batter, try not to stir in a circle to avoid defoaming the egg white;
3. After the cake is baked, the plate must be shaken to prevent the cake from shrinking;
4. The chocolate melts in water, be careful not to get too high temperature to avoid chocolate aging;
