[first Taste Diary] Dirty Cake

[first Taste Diary] Dirty Cake

1. Prepare in advance: separate the eggs.

2. Prepare in advance: Break the Oreo cookies.

3. Stir 40g oil+45g water+20g sugar evenly.

4. Sift in 15 grams of cocoa powder and stir until there are no particles.

5. Sift in 55 grams of low-gluten flour and mix well with a spatula until there is no dry powder.

6. Add egg yolk and mix well.

7. Pour in the crushed Oreo and stir evenly.

8. Add 60 grams of caster sugar to the egg white in 3 times and beat until it is dry and foamy.

9. Put the meringue into the egg yolk paste three times and mix evenly.

10. After pouring into the mold, shake it lightly to produce large bubbles.

11. Put it in an oven preheated to 140 degrees in advance, and bake on the lower level for about 20 minutes. Turn to 160 degrees for 25-30 minutes.

12. After it is out of the oven, lightly drop it to shake out the heat, and put the cake upside down and let it cool for later use.

13. Let the cake cool completely and then unmould.

14. Filling/glazed noodles: Add 17g of chocolate to 5g of cocoa powder and 25g of whipped cream and heat it to melt in insulated water.

15. Stuffing/glazed noodles: After cooling the chocolate, add 150g whipped cream and 15g fine sugar to beat until it is textured and flowing.

16. Cake decoration: Unmold chiffon cake, take a plate and place the cake.

17. Cake decoration: Hollow the center of the cake without digging through the bottom.

18. Cake decoration: Pour the cream sauce into the center of the cake, and then spread the surface of the cake.

19. Cake decoration: Sift cocoa powder on the surface of the cake.

20. Cake decoration: just squeeze the chocolate sauce.

Tips:

1. The meringue is sent to the state of rigid foaming, which is not squeezable and shiny.
2. The cake must be completely cooled before removing the mold to prevent the cake from collapsing.
3. Regarding the topic of "falling", falling before entering the oven is to shake out big bubbles, and falling after being out of the oven is to shake out heat, but remember: you can't throw the cake as hard as you can. The cake that was one step away collapsed.
4. If you don’t use the cold cake immediately, wrap it in a fresh-keeping bag to prevent it from drying.
5. When melting the chocolate, the chocolate should not touch the water, and the water temperature of the melted chocolate should not be too high, preferably around 50-60 degrees.