【cocoa Sponge Cake】simple and Beautiful

【cocoa Sponge Cake】simple and Beautiful

1. Prepare raw materials, low-gluten flour and cocoa powder, sift separately and set aside

2. Butter on the mold and greased paper

3. Heat the milk and butter in water to melt and keep it at about 40 degrees

4. Add the sifted cocoa powder and stir until it is smooth and shiny, keeping it at about 40 degrees

5. Beat the egg whites, add granulated sugar in three times to make it transparent and white the first time; pull out the slightly sharp corners the second time; the sharp corners stand up for the third time

6. The egg white cream is beaten until hard foaming, complete and sharp foam

7. Add the egg yolks to the whipped egg white cream, continue to beat with an electric whisk for about 2 minutes, and mix completely

8. Add the sifted low-gluten flour and mix evenly (at this moment, the batter is very stable)

9. It can be mixed (cut and mixed), and the batter is evenly mixed

10. Add fine, shiny cocoa solution (mixture of milk, butter, cocoa powder)

11. Pour into the mold from a high place, shake out the bubbles, put it in the middle of the preheated oven, and fire up and down at 180 degrees for 30-40 minutes

12. After baking the cake, check it with a toothpick and take out the batter.

Tips:

1. About sponge cake

The origin of sponge cake: using the foaming property of egg white, the batter is filled with a lot of air, and the cake body after baking is puffy and porous, and the structure is similar to sponge.

Whole Egg Whipped Sponge Cake or Split Egg Whipped Sponge Cake

Whole egg beaten: beat the whole egg together, the batter produced has fine bubbles, moist and soft in the mouth; separate beaten egg: separate the egg whites and yolks, and then mix the egg whites into meringue, soft, but firm in texture

The important role of eggs?

Sponge cake: The soft taste is created by eggs.

Egg white: relatively viscous, contains air bubbles during the beating process, which brings a soft taste; egg yolk: has emulsification (can combine oil and water), so that the batter maintains good stability; both egg yolk and egg white have solidification after being heated The characteristics of the cake can be combined with flour to shape the shape of the cake.

The batter in an ideal state, during the baking process, the air in the bubbles is heated and the cake expands and rises!

Sieving powder materials?

The powder materials used in the batter are mixed quickly and evenly, and the powder materials must be kept in a loose state; the powder materials are put into a flour sieve, and then sifted from a height of 15-20cm onto the paper, showing a loose state. Cocoa powder, almond powder, etc., after mixing evenly, sift several times

2. About fresh cream (light cream)

Here, the decoration is not introduced. The combination of chocolate whipped cream and chocolate chips, decorated with blueberries and whipped whipped cream: You often do this, but whether you do it right is another matter. The general amount of whipped cream: fine sugar is about 100:8

When the material starts to be viscous, please pay attention to it. The foaming speed is very fast, so be sure to keep watching

Pick up a small amount of whipped cream, which can flow down uninterrupted, about five times; pick up a small amount of whipped cream, and the tip of the cream will drip slowly, about seven times out; pick up a small amount of whipped cream, it will not slip off, and has a sticky feeling, about Eight distributions (approximately 78 distributions for smearing cakes); pick up a small amount of whipped cream, with the tip upright, approximately nine distributions; over-spreading and decorating

Three, about the change of whipped cream

Whipped fresh cream, light texture, smooth taste and gloss

Strawberry-flavored whipped cream: After filtering the jam, add it to the whipped cream of about seven parts, and whipped; the whipped cream of coffee flavor: brew instant coffee into espresso, add it to the whipped cream of about seven parts at room temperature, and whipped; Sugar-flavored whipped cream: The prepared caramel cream is added to the whipped cream of about seven parts and whipped; the chocolate-flavored whipped cream: Chocolate sauce is added to the whipped cream of about seven parts and whipped