#柏翠大赛#chocolate Layer Cake

#柏翠大赛#chocolate Layer Cake

1. Sift the low-gluten flour twice and set aside. (If you want the cake to be delicate, you must sift the flour in advance)

2. Add 20 grams of sugar to 2 eggs and beat them with hot water at about 40°. Beat until the line does not disappear quickly.

3. Sift in low-gluten flour and stir.

4. When stirring until no dry flour is visible, add 15 grams of corn oil in two portions and mix well.

5. Pour the cake batter into a square mould covered with greased paper and shake it lightly to produce large bubbles. Put it into the preheated oven, 170°, upper and lower heat, middle level, and bake for about 15 minutes.

6. After the cake cools, tear off the oil paper and cut off the four sides of the cake.

7. Cut the cake into 16 pieces.

8. Take a piece of cake and spread an appropriate amount of hazelnut chocolate sauce.

9. Cover with another slice of cake.

10. Make all the cakes.

11. 150 grams of milk chocolate, melted in water.

12. Put a piece of layer cake in the chocolate liquid and coat it with a layer of chocolate evenly.

13. Take out the cake with a toothpick or fruit fork, and gently scrape off the excess chocolate with a spoon.

14. Put it on the greased paper, smear the small hole in the cake with a fruit fork and fill it up with chocolate.

15. Make all the cakes and place them on greased paper. (I put it in the refrigerator in this step. When pulling the white chocolate line, the white chocolate will become brittle quickly, so it is recommended that you do not refrigerate in this step. After pulling the line, put it in the refrigerator.)

16. Take an appropriate amount of white chocolate and put it into a piping bag. After it has melted in water, cut a small mouth, pull the line on the cake, and then put it in the refrigerator until the chocolate solidifies.

17. Finished product.