Chocolate Butter Cake

Name: Chocolate Butter Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low powder; 5 egg; 40g Corn oil; 40g milk; 90g Soft white sugar; a little Lemon juice; 300ML Light cream; Some Dragon fruit; Some Pink pigment; Some Green pigment

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are also these two kinds of pigments at home, and my daughter has always opposed me adding vegetarian foods, and occasionally plays with them once or twice. Also, when the cream is applied, the surrounding area is not flat enough, so use a piping bag to make it. This method is suitable for me, a novice. And the red pigment part is not evenly balanced, but white is seen. But it's so dreamy.
Occasionally make a cake, you can get a good mood, and you can also enjoy delicious food.
Cake body: 85 grams of low flour, 5 eggs, 40 grams of corn oil, 40 grams of milk, 90 grams of soft white sugar (30 grams of egg yolk, 60 grams of protein), a little lemon juice. Cake decoration: light cream 300ML, appropriate amount of dragon fruit, pink Appropriate amount of pigment and green pigment. "

Chocolate Butter Cake

1. Separate the egg whites and egg whites in two oil-free and water-free basins.

2. Start at the 2nd gear and beat the whole egg until it is soaked in the eyes. Add 20 grams of sugar and a few drops of white vinegar or lemon juice.

3. Beat until coarse grains, add 20 grams of sugar.

4. Add the last 20 grams of sugar when the egg whites are slightly delicate.

5. The egg whites are beaten to a hard state, and the whisk lifts up into a short triangle.

6. Add sugar to egg yolks and mix well.

7. Add corn oil in portions and mix well.

8. Add milk in portions and mix well.

9. The low powder is sieved and added twice.

10. Take one third of the egg white and add it to the egg yolk paste and mix well.

11. Mix well and pour it back into the basin of egg white paste. According to the up and down mixing method, turn the plate with the left hand and mix with the right hand.

12. Pour into the mold and shake to remove large bubbles.

13. Preheat the oven to 180 degrees, turn the oven to 150 degrees and bake for 60 minutes. Bake the cake upside down.

14. Whipped cream. Take appropriate amount of red pigment and green pigment, mix well, leave a portion and wipe in the middle.

15. The cake is cut.

16. Spread the cream and put the fruit on it.

17. Spread the cream again.

18. Then use the piping mouth to light up the stars and flowers at will.

19. Sprinkle with chocolate chips at the end.

Tips:
1. Mix the egg yolk paste again before using. Follow one direction.

2. When mixing the cake batter, do not make a circle, press the "well" and mix up and down.

3. After being out of the oven, the button should be reversed, and the mold will be released completely.