Cocoa Blueberry Jam Melaleuca Cake
1.
Beat corn oil and milk with a whisk until evenly.
2.
Sift in low-gluten flour and mix well.
3.
4.
Separate the egg white and egg yolk, add the egg yolk to the roux and stir evenly for later use.
5.
Add a little lemon juice and one-third of the fine sugar to the egg whites and beat them until they are smooth and without large bubbles. Then add the second and third beats until the egg whites are finely curved. Never beat the egg whites too hard.
6.
Mix one third of the beaten egg white paste with the egg yolk paste first, don't be afraid of defoaming.
7.
Add the egg white paste for the second time and mix with the previous egg yolk paste until the third time the egg white paste is added and mixed. Move briskly, and then gently shake it a few times to break the large bubbles on the surface of the bowl.
8.
In all the original cake batter, first take 150g of the original cake batter, and then take an appropriate amount of the original cake batter and cocoa batter from 150g and mix it evenly.
9.
Pour back into the 150g original cake batter that you just took. Stir evenly to form a cocoa cake batter.
10.
Line the baking pan with greased paper or tarp, spread the original cake batter, and slowly pour the egg yolk batter from a height of 20cm from top to bottom, and pour it into the baking pan. The process of falling from a high place will help break the air bubbles on the surface.
11.
Put the cocoa cake batter into a piping bag, squeeze it on top of the original cake batter, and then insert the chopsticks to the end, draw an S-shaped back and forth from top to bottom, and then from left to right.
12.
(The oven needs to be preheated in advance) According to your own oven temperature, it is generally 165 degrees for 25 minutes. Each oven has different brands of different temperature differences, so you must first master the temperature of your own oven. This Baicuiyun smart steaming oven PE8289W steaming oven The temperature is quite accurate, and there is an external temperature-sensing display and contrast meter, so I don’t need to measure the temperature of the oven anymore, I can see the temperature difference in the oven from the outside, plus the design of the air oven, the surface of the cake is dry It's faster, so it takes a little shorter time than usual. Turn on the baking function. 165 degrees and 20 minutes is enough.
13.
Put the cake batter into the middle layer of Bai Cuiyun smart steaming oven PE8289WT. Bake at 165 degrees for 20 minutes.
14.
When the time is up, take out the baking tray and vigorously shake the heat, put the clean greased paper on the top, invert the cake body, tear off the greased paper on the back, and the cake is perfectly demoulded.
15.
Turn back to the front, let it cool, slice each piece of cake, spread blueberry jam on the surface, and stack it layer by layer.
16.
Sift the cocoa powder into the top layer and add blueberries to decorate.
17.
The taste of this cake is more magnetic, not as soft and light as the base cake, but it is very tough.
Tips:
1. This cake is not very demanding, and the egg whites can be hit to the small hooks with wet foaming and soft, without hitting the small sharp corners.
2. Do not open the oven door at will when baking.
3. Add the sieved low flour and stir in a "z" shape. Do not stir in a circular motion to avoid gluten out.
4. If the surface of the original batter is uneven, you can use a scraper.
5. When cutting the cake, it is found that a lot of flour will cut the edges and corners. So a good knife is very important. The other is to wait for the cake to cool and put it in the refrigerator for 3 hours. The edge of the cake will be more beautiful. . Cut the knife vertically with the tip of the knife as much as possible, instead of cutting the knife horizontally as usual, so that the cut cake is easy to fall apart.
