Icing Chocolate Cake
1.
Ingredients for the sandwich: 1 egg, 25 grams of water, 100 grams of caster sugar, 350 grams of soft butter, appropriate amount of walnuts, and melon seeds.
2.
Beat the eggs for a while and foam
3.
Boil water and sugar to 125 degrees
4.
Continue to beat the eggs, add the cooked sugar water while beating, continue to beat until the temperature drops
5.
Beat the eggs and sugar water until the outside of the utensil is not hot, add soft butter in portions while beating
6.
After adding the butter, stir evenly and set aside
7.
Walnut kernels and melon seeds are roasted in the oven for later use
8.
Chocolate Chiffon Thick Embryo Ingredients: Egg Yolk: 120g baking oil, 83g water, 2g salt, 25g cocoa powder, 100g low-gluten flour, 3.5g baking powder, 25g eagle corn flour, 3.5g soda flour, egg yolk 135 grams. Egg white part: 290 grams of egg white, 165 grams of caster sugar, 3.5 grams of tartar powder.
9.
Brush the baking tray with oil
10.
Put a baking sheet the size of baking paper on the baking sheet
11.
Mix oil, water, salt, and sieved cocoa powder together evenly
12.
Add the sifted low flour, baking powder, cornstarch powder, and soda powder in batches and mix well
13.
Add egg yolks in portions, mix well and set aside
14.
Beat the egg whites, sugar and tartar together quickly
15.
Just send it until it looks like a sharp peak (don’t beat it too old)
16.
Take one-third of the beaten egg white part and put the egg yolk part together clockwise and mix evenly
17.
Then pour all the egg yolks mixed with one-third of the egg whites into the remaining whipped egg whites and mix in a clockwise direction.
18.
Pour the cake batter into the prepared baking pan and pour into half the thickness of the baking pan. Before baking, shake the cake batter to eliminate the air in the batter
19.
Preheat the oven at 180°, and bake for 15 minutes (time is for reference only) until the bamboo skewers are put in and taken out, and there is no sticky material on the bamboo skewers.
20.
Put a piece of baking paper on the cold shelf after the oven is out of the oven, buckle the cake base upside down on the cold shelf, wait for the cake base to cool off and tear off the top layer of baking paper before use or eating
21.
The final step of icing chocolate cake: the thin embryo of the cake removes a layer of outer skin
22.
Cut off the corners and cut into 4 pieces horizontally and vertically
23.
Take a piece of whipped cream on top
24.
Spread the filling cream and evenly sprinkle with the toasted walnuts and melon seeds
25.
Add some filling cream and spread it with a spatula to stick the walnuts and melon seeds
26.
Put another layer of thin cake embryos, spread the filling cream and sprinkle walnuts, repeat this
27.
Put a layer of cake base on the last surface, press and flat
28.
Spread the last layer of cream, and use a triangular scraper to scrape out the pattern
29.
Decorate some walnuts and melon seeds, put them in the refrigerator, and eat them when the cream is hard.
Tips:
1. It can be cut into small pieces for consumption;
2. You can decorate some other chocolate decorations, DIY and play at will.
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