Cocoa Chess Cream Cake
1.
First prepare the ingredients for two plates: 6 firewood eggs, 80 grams of sugar, 95 grams of low-gluten flour, 15 grams of cocoa powder, 60 grams of corn oil, and 80 grams of cold water; the low-gluten flour should be divided into two parts: 55 grams + 40 grams
2.
Separate egg yolk and egg white, put 3 egg yolks into two basins in groups, and put all 6 egg whites into oil-free and water-free basins.
3.
Let’s make the original egg yolk paste first: add 30 grams of corn oil to the eggs, 40 grams of cold water, and stir evenly without oil and water separation.
4.
Sift in 55 grams of low-gluten flour;
5.
Use a manual whisk to stir evenly in irregular directions; lift the whisk, and the egg yolk paste will flow down slowly and smoothly; set aside for later use
6.
Whisk the other 3 eggs with corn oil and cold water and sift in 40 grams of flour and 15 grams of cocoa powder
7.
Stir in an irregular direction, lift the whisk, the egg yolk paste will flow down slowly and smoothly; set aside for later use
8.
Now let’s beat the egg whites: beat the egg whites at medium speed with an electric whisk, and add about 30 grams of sugar after making a thick bubble.
9.
When the egg whites become fine and white, add about 30 grams of sugar
10.
When there are obvious lines, add the remaining 20 grams of sugar and beat at medium speed to low speed.
11.
When your hand feels some resistance and the egg whites are delicate, smooth and shiny, lift the egg beater, the egg whites are in the shape of large hooks, and the egg white paste is finished; at this time, the oven starts to preheat at 150 degrees for 5-10 minutes
12.
Divide the egg white paste into two equal parts in the basin, take 1/3 of one part into the original egg yolk paste
13.
After mixing evenly, take the remaining 2/3 of the egg white batter and put it into the basin; mix evenly and form a delicate cake batter, temporarily set aside for later use. At this time, if there is a helper, it can help you complete the next step. If not, it can only be done quickly
14.
Follow the above steps to complete the remaining egg white paste and cocoa egg yolk paste to form a delicate cocoa cake paste
15.
The French Baker Colorful Cake Mould is ready, first use two, and install the divider in the middle; pour the original cake batter into the outer ring and the middle ring, 8 minutes full, then pour the cocoa cake batter into the second ring
16.
Lift up the divider gently and rinse it under the tap;
17.
In the same way, put another baking pan in the divider, pour the cake batter into it, 8 minutes full
18.
Put the two baking pans into the two preheated ovens, 150 degrees, upper and lower heat, middle level, about 40 minutes
19.
After the oven comes out, let cool and demould, wash the baking pan, and make two cakes again, so there are four cakes.
20.
Refrigerate for more than 10 hours, take about 300 grams of whipped cream, add 30 grams of sugar, and beat it to 8 or 9 points, and there will be obvious lines.
21.
A slice of cake is layered with cream like this, the cream on the top is slightly thicker
22.
Use a spatula to scrape the surrounding cream and cake body, put it in the refrigerator for one hour before decorating or eating
23.
Wash the flowers, drain the water, wrap the ends of the branches with plastic wrap, and put them on the butter for decoration
24.
Cut into pieces
Tips:
Bake the two baking trays together, and the two batters can be better distributed; if you don’t have two ovens, please adjust the formula yourself; the non-resistant firewood eggs I use are only 50 grams in shell, and you can choose according to your own eggs Let's adjust the amount of flour; the amount of whipped cream can be as you like; the baking time and temperature can be adjusted according to the actual situation of your own oven.
