#aca烤明星大赛#cocoa Butter Nut Cake

#aca烤明星大赛#cocoa Butter Nut Cake

1. Cake ingredients are ready

2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater

3. Whisk the egg yolks with a manual whisk, pour in corn oil

4. After mixing well, pour the milk and continue to mix well

5. Sift 25 grams of cocoa powder into the egg yolk

6. Stir well and sift in the flour

7. Mix the batter evenly in an irregular direction, and it’s fine if there is no dry powder.

8. After the egg whites are thickly bubbled with an electric whisk, add 20 grams of sugar

9. When using a medium speed to make a white and delicate state, add 30 grams of sugar

10. When you continue to use medium speed to make obvious lines, add the remaining 30 grams of sugar

11. When you feel that there is more obvious resistance under your hand, just lift the egg beater, and the egg whites will be at a right angle. The cake will be moist and not dry; if you want to make the cake rise better, the taste will be more puffed. Loose, you can continue to let it go for another minute or two, lift the egg beater, the egg whites are at a small right angle

12. Take one-third of the egg white paste into the cocoa batter and mix evenly

13. Pour the mixed batter back into the meringue bowl

14. Continue to mix it into a delicate and shiny cake batter with the mixing method from the yearning upwards

15. Pour the cake batter into an 8-inch square cake mold, spread it to the surface, then pick up the mold and shake it down from a height of 20 cm to shake out the big bubbles in the cake batter.

16. Put the cake batter mold into the middle layer of the preheated oven, 130 degrees, up and down, 100 minutes; a reminder, this baking mold is non-sticky material, so you can not bake the chiffon cake at high temperature, otherwise the rise will be very high. High, the cake will shrink when it comes out, so it must be baked at a low temperature to prevent it from collapsing and shrinking after being out of the oven

17. After being out of the oven, shake it down from 20 cm to shake out the excess heat inside the cake, and then buckle it on the drying rack. After cooling, it will be demoulded, and the demoulded will be cut into two equal parts.

18. Prepare the whipped cream, chocolate sauce, and sugar that have been refrigerated for more than 10 hours

19. Put the right amount of whipped cream into the basin, and then add the right amount of chocolate sauce according to the taste

20. When using an electric whisk to whip the cream until it is sticky, add 5 grams of cocoa powder and continue to whip until it is 80% viscous but not easy to flow.

21. Take a piece of cake and use a spatula to spread an appropriate amount of cocoa cream on top of the cake piece, inside

22. Place another piece of cake on top, adjust the position, trim the sides with a knife

23. Put the cocoa butter into the piping bag and squeeze out a grid on the surface of the cake

24. Add chopped cashew nuts, chopped peanuts, and dried cranberries in the middle of the grid.

25. Appreciation of finished products

26. Appreciation of finished products

27. Appreciation of finished products

28. Appreciation of finished products

Tips:

Because the cake mold is not sticky, the baking temperature should not be too high, so that the cake batter will slowly climb upward, and the baked cake will not shrink or collapse;
The eggs weighed about 55 grams in shell, so 6 were used. If you change to an 8-inch round mold, you can use 5 eggs;
The amount of whipped cream and dried nuts can be adjusted according to taste;
The baking time and temperature of the cake are adjusted according to the in-house oven.