Chocolate Glaze Cake
1.
Separate the egg white and egg yolk. The egg white bowl must be oil-free and water-free.
2.
Process the egg yolk first. Add edible oil and stir evenly with a manual whisk.
3.
Add milk and mix well.
4.
Sift low-gluten flour and add. Use a manual whisk to stir until there is no flour, try not to stir in a circular motion, so as to avoid the gluten of the low-gluten flour
5.
Set aside the processed egg yolk paste. Preheat the oven up and down at 170°C (you can grill the chiffon at 160°C, because the heat will be dissipated when the oven door is opened, so the temperature can be set higher when preheating)
6.
Continue to make meringue. Add a few drops of lemon juice to the egg white. Turn on the electric whisk to pass the lowest gear
7.
Beat until fish-eye shape and add the first white sugar. High speed
8.
Beat until the foam is fine and add the second white sugar. Continue to send at high speed
9.
Beat until the lines do not disappear, add the remaining white sugar and corn starch. Stir it with a whisk and then beat it at high speed to prevent the cornstarch from splashing.
10.
Beat until hard foaming, lift up the whisk to show a small pointed hook.
11.
Take one-third of the meringue and add the egg yolk paste, and stir evenly.
12.
Stir the cake batter evenly into the remaining meringue, continue to stir evenly.
13.
The cake batter is poured into the mold 7 minutes full, and then sent to the oven after a light shake. The temperature of the oven is adjusted to 160 degrees, and the time is set for 50 minutes. Do not open the oven door during this time! Don't open the oven door! Don't open the oven door! The important thing is said three times!
14.
After being out of the oven, let it cool down and release it from the mold at least two hours later. Forgot to take pictures. I baked it at night, and it was upside down all night. Demoulding with bare hands the next morning.
15.
Use the slicer to help divide the cake into three slices (forget to take a picture, find a previous picture to replace it 😜)
16.
300 grams of whipped cream and 30 grams of sugar sit on ice and beat until it is a little harder than the surface, and then make a sandwich. It is hot in summer, and I drove on the air conditioner to play on ice.
17.
Arrange a piece of cake, put cream on it, and arrange fruit.
18.
Cover the fruit with another layer of cream, cover the cake slice, repeat this step, and cover the last cake slice. The mezzanine is ready.
19.
Use the remaining whipped cream to simply wipe the noodles, the main purpose is to seal the cake crumbs to prevent the cake crumbs from running out when the noodles are officially wiped. There will be less crumbs when unmolded by bare hands.
20.
Then pour 200 grams of whipped cream and 20 grams of sugar until it is spread. If you wipe the cake, it doesn’t matter if you don’t wipe it well. Anyway, the glaze can block the spread of the whipped cream. It can just be hung on the whisk. The state of dripping. Novices can be more tender, because repeated contact between spatula and whipped cream in the process of wiping the noodles is also whipping the whipped cream. It can be remedied if it is tender.
21.
Put the spread cake in the refrigerator for at least 30 minutes. Make ganache. 30 grams of chocolate are heated in water.
22.
After the chocolate has completely melted, add 30 grams of whipped cream. You can join in a little bit to observe the Ganash state. Stir the insulation water evenly throughout the process
23.
Lifting the spatula, the ganache flows into a thin line, which means it can be drenched.
24.
Cool the ganache to room temperature, take out the refrigerated cake, and pour it directly from the edge in a pot. Pay attention to the evenness of the drenching. I have drenched too much on the edges, and I feel that the effect of drenching from the middle will be better. Put the finished cake in the refrigerator and keep it in the refrigerator for at least half an hour.
25.
The last one has to be decorated. Put your favorite biscuits, chocolates, candies, fruits, etc. Pay attention to color matching.
26.
A beautiful chocolate glaze cake is ready, personally like it 🤗🤗🤗
27.
I hope my friend's Ma Ma will like it. Happy birthday~
Tips:
There are three treasures for making cream cakes in summer: turn on the air conditioner, make ice water, and wear gloves! This cake does not need to be decorated, so you don’t need to wear gloves. The air conditioner must be turned on, otherwise the whipped cream will melt while rubbing the dough.
I used Dove's dark chocolate to make Ganache's chocolate. I tried Favrena's dark chocolate before. The color is slightly brown and the taste is bitter and unpalatable. So I bought Dove directly this time and it feels good.
