Chocolate Bean Donut Cake

Chocolate Bean Donut Cake

1. Prepare all the ingredients and weigh them. The oven is preheated up and down at 170 degrees, the butter is insulated and the water melts, and everything is ready, because don't waste time when making cakes and avoid defoaming. You can use kitchen paper dipped in melted butter to spread the mold for better demoulding.

2. Beat the three eggs into an oil- and water-free egg beater.

3. Add all the sugar to the eggs.

4. Use an egg beater to beat the whole egg. Be patient. You can beat it with warm water. You think it’s easiest to beat the egg when the temperature is over 40 degrees.

5. After being beaten, the whole egg liquid is whitish, very fine and thick, the volume is increased several times, the lines are clear and will not disappear immediately. The whole process of sending it takes about 10-15 minutes.

6. Add the sifted low-gluten flour, cocoa powder and baking powder at one time, and use a silicone knife to quickly and gently stir up from the bottom.

7. Mix the flour and egg batter, do not stir in a circular motion, so as to prevent the eggs from defoaming too much.

8. Pour melted butter into the stirred cake batter.

9. Add the baked chocolate beans.

10. Still use the mixing method to mix evenly.

11. The mixed egg liquid is put into the piping bag.

12. Cut a hole in the piping bag. The hole should not be too small, but larger than the chocolate beans.

13. The batter is evenly squeezed into the mold, and the mold is ninety full, and the mold is slightly shaken to produce large bubbles.

14. Heat the oven at 170 degrees and bake for 20 minutes.

15. After baking, it can be removed directly from the mold and allowed to cool.

Tips:

1. The butter should be melted and let cool in advance, and the oven should be preheated in advance.
2. No chocolate can be omitted.
3. The mixing technique must be fast and gentle, defoaming is unavoidable, but as long as the whole speed is faster, it will be much better.