Dirty Cake
1.
Prepare all materials.
2.
Heat the oil, bubbling slightly around it, pour it into the cocoa powder and mix well. Heat the milk slightly, pour it into the cocoa powder and mix well. At this time, the cocoa powder is mixed with milk and oil and used after cooling down.
3.
Add sugar to the egg yolks and beat them until they are slightly whitish.
4.
Add the cocoa liquid to the egg yolk and mix well.
5.
Add low flour and mix well.
6.
While mixing the egg yolk batter, add the egg whites and lemon juice into the mixing tank of the teacher's machine, turn on the maximum gear, and stir. Add the fine sugar in 3 times, and the meringue will be beaten until dry foaming.
7.
Take one-third of the meringue and add it to the batter, cut and mix evenly, pour it into the remaining meringue, quickly cut and mix evenly.
8.
Pour the batter into 2 17cm hollow cake molds evenly from a high place, hold down the middle hole, and shake out large bubbles.
9.
In the oven, choose 160 degrees. After preheating, put the mold into the bottom grill and bake for about 35 minutes.
10.
After the cake is out of the oven, the hot air is shaken up immediately, and after it is completely cooled, it can be demolded with the help of a stripping knife (I am used to demoulding by hand) for later use.
11.
Prepare the ingredients for making milk lids and ganache.
12.
Pour the whipped cream into a pot and heat it to 50-60 degrees Celsius. Pour it into the chocolate and let it stand for about 10 minutes to let the chocolate melt naturally.
13.
After static, stir clockwise in the egg-beating cage until it is even and shiny. The ganache is finished and put in a piping bag for later use.
14.
Add sugar and rum to the whipped cream, add 20g of ganache while beating, and send it until there is a fluid milkshake, lift it up to a big triangle, the milk cap is made and put into the frame with a round flower mouth. Flower bag.
15.
After unmolding the cake, cut a circle with a serrated knife. The depth is about two-thirds of the cake. Be careful not to cut to the bottom. Squeeze the milk cap into the cut and squeeze the rest of the milk cap in a circle on the cake body. Turn the dial to let the milk cover flow automatically.
16.
Cocoa powder on the sieve evenly.
17.
Garnish the surface of the ganache, then add chocolate candy beads for decoration.
18.
Rich chocolate scent, do you want to have a piece?
Tips:
1. The above materials are for 1 17cm hollow chiffon cake mold.
2. Try not to touch the egg whites with water and oil, so as not to affect the flow of the egg whites.
3. When the egg beater is lifted, the meringue can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state.
4. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
5. Do not heat the cream too high.
6. When stirring the chocolate, don't press too hard and stir clockwise as much as possible.
7. Do not over-send the milk cap. The milk cap needs to be fluid.
8. The dosage of milk cap and ganache can be adjusted according to personal taste.
PS: If you have any questions about being my recipe, please add WeChat to the fan group to communicate~
WeChat ID: diandian025824
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