Bourmeike Cake
by Super Macaron Fan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Beat the egg yolks, add oil and milk and mix well.
2. Sift in the mixed low-gluten flour and cocoa powder three times, and stir evenly from bottom to top.
3. Just stir the chocolate custard to this state.
4. Add 60g of sugar to the egg whites three times, beat until fisheye bubbles appear, add sugar for the first time, and continue to beat.
5. Beat until the egg whites become delicate, add sugar a second time, and continue to beat.
6. Beat until the egg whites appear textured, and add sugar for the last time. Hit to 7 for distribution.
7. Stir the egg whites until such small hooks appear.
8. Stir the egg whites into the chocolate batter three times, and stir from bottom to top until it is evenly mixed.
9. The molds are buttered in advance.
10. Pour the cake liquid into the mold, 7 minutes full. Preheat the oven at 170 degrees for 10 minutes. Put it in the oven and bake for 25 minutes. take out.
11. The baked cake looks like this.
12. After taking it out, it is buckled upside down on the drying rack to cool, and after it is completely cooled, it will be demoulded and set aside.
13. Add 15g sugar to the whipped cream and hit nine to distribute.
14. Just hit this state.
15. Put the cream in a flower bag, squeeze it into the cake, and decorate the surface with fruit, mint leaves, and chocolate bars, and you can enjoy it.
16. Packed in the box, it's super beautiful.
Tips:This cake should be demoulded immediately when it is cold, otherwise, after a long time, the moisture on the cake will destroy the overall appearance of the cake, and it will not look good if it is broken or missing corners.
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