Bourmeike Cocoa Cake
1.
Prepare all materials
2.
Stir and fuse the milk and corn oil for later use
3.
Pour the white sugar into the egg bowl
4.
Sift in cocoa powder and low-gluten flour
5.
Sift in cocoa powder and low-gluten flour
6.
Use a spatula to quickly stir until there is no dry powder
7.
Take 1/3 of the cake batter into the oily milk bowl, stir evenly, and then pour it back into the cake batter
8.
Mix quickly and evenly
9.
The inside of the Baoermeike mold is coated with butter and then demolded
10.
Pour the cocoa cake batter
11.
Put it into the middle and lower layer of the preheated oven: 150 degrees, upper and lower fire, bake for 30 minutes
12.
Observe in the last few minutes
13.
When the time is up, take out the mold, let it cool down and shake it a few times, carefully take out the cake
14.
Cut the kiwi into small pieces and put them in a cup
15.
Fill it with homemade yogurt, and top it with macaque and chocolate sauce.
Tips:
1. This mold is more suitable for making sponge cakes and heavy cakes
2. The inside of the mold must be brushed with butter, especially around the cylinder in the middle, otherwise it will not be easy to demold
3. You can like the Baoermeike cakes with different flavors of DIY.
