[cute Bear Cake]

Name: [cute Bear Cake]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some 3 eggs; 12g Caster sugar for egg yolk; 48g Caster sugar for egg whites; 36g milk; 36g Corn oil; 50g dark chocolate; 48g Low powder; 10g cocoa powder; Lemon juice A few drops

by Susuai Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

On the weekend, my daughter invited three or five little girlfriends to come to the house to play together. I made this "cute little bear cake" to share with them. I didn't expect that several children screamed like it. The children’s mothers don’t know how to bake, and they admire me when they see the bear cakes I make, and make my princess look good, haha.
There were two little friends who were not willing to eat, and finally packed them and took them home. I really feel that children’s happiness is actually very simple. Sometimes mothers can make them incredibly happy with a little thought.
For this little bear cake, I used hot-faced chocolate chiffon for the cake body. The taste is moist and Q, and the cream on the top is relatively light and not greasy. It tastes really good. "

Ingredients

[cute Bear Cake]

1. 1. Add fine sugar to the egg yolk and beat until thick and set aside.

2. 2. Add corn oil to the milk and mix.

3. 3. Stir and boil the mixed milk and corn oil in water, then sift the low-flour and cocoa powder.

4. 4. Keep the heated milk and corn mixture away from the fire, quickly pour the flour and stir evenly into a hot dough.

5. 5. Pour half of the egg yolk paste and mix well, then pour back into the remaining egg yolk paste and continue to mix well.

6. 6. Melt the dark chocolate in water and add it to the mixed egg yolk paste.

7. 7. Beat the egg whites until thick foaming, add half a portion of white sugar and a few drops of lemon juice, continue to beat until the egg whites are fine and then add the remaining white sugar, continue to beat until hard foaming. Take 1/3 of the beaten egg white and egg yolk paste and cut and mix evenly, then take 1/3 of the egg white and egg yolk paste and cut and mix evenly, then pour the egg yolk paste into the remaining egg white and mix evenly. After stirring evenly, pour all the egg yolk paste into the remaining meringue and stir evenly from bottom to top.

8. 8. Pour the chiffon batter into a small paper cup about seven to eight minutes full, preheat the oven at 150 degrees and bake for 35 to 40 minutes.

9. 9. Cut the softened butter into small pieces and add sugar to beat it smoothly.

10. 10. Add lemon juice and continue to beat well, then pour in whipped cream and whisk it smoothly.

11. 11. Melt the white chocolate in water, pour it into the butter mixture and whip it smoothly into a basic cream.

12. 12. Put the cream frosting into the piping bag and squeeze it onto the surface of the cake. Take a bowl and pour the sugar.

13. 13. Turn the cake upside down and evenly dip the surface of the cream frosting on the sugar, then decorate the facial features with chocolate beans and it will be OK.