【jiangsu】cocoa Chiba Pattern Cake

Name: 【jiangsu】cocoa Chiba Pattern Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 7 egg; 80g milk; 105g Sugar; 45g Salad oil; 27g corn starch; 100g Low-gluten flour; 2g salt; a little Lemon juice; a little cocoa powder

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Thanks for the food world! Thank you ACA North America Electric! It’s so happy to have the honor to win a chef machine to participate in #館機機會#! Due to the hot sales of this ACA chef machine, the supply is relatively tight; it is often said that you are not afraid to wait for good products, even if you receive it at the end of the year, you are very satisfied! But because the end of the year is busy, I can only try to find its temper one after another when I have time; I have used it to knead and interview bread before. It is the first time to use it to make egg whites for cakes, plus I haven't made a cake for a long time, and it feels that the technique becomes stiff when it is mixed; hey: the finished product is not perfect enough, ooh! ! !
This cake was given to a student, so I didn’t have the opportunity to cut it and see if the internal organization of the cake is satisfied; I received feedback: the student’s family finds it delicious and delicious, so I can rest assured~~~"

Ingredients

【jiangsu】cocoa Chiba Pattern Cake

1. Prepare all ingredients

2. Separate the egg white from the yolk

3. 30g white sugar + milk + salad oil pour into the basin and mix until combined

4. Sift in low-gluten flour and stir evenly

5. Add egg yolks in turn and mix well

6. The mixed egg yolk paste is delicate and smooth

7. Add a little salt and lemon juice to the egg white

8. Place the egg beater on the base of the cook machine and fix it

9. Add sugar in three times

10. Hit to rigid foam

11. Take 1/3 of the egg whites and stir evenly in the egg yolk paste

12. Until all the egg whites are added to the egg yolk paste

13. Cocoa powder + a little to open, then add a little cake batter, mix well and put into the piping bag

14. Pour the cake batter into the mold and shake out large bubbles, then squeeze into the cocoa batter

15. Use toothpicks to outline the Chiba pattern

16. Into the oven: 150 degrees up and down, bake for 10 minutes, turn 120 degrees to 45 minutes, and finally turn 160 degrees to bake until the color

Tips:
1. The container for egg whites must be oil-free and water-free, otherwise it will affect the delivery of the egg whites.
2. This method adopts the post-egg batter method. At first, you will feel that the batter is relatively dry. Don't worry. When all the egg yolks are added, it will naturally become fine and smooth.
3. When making the cake garland, you need to be quick and careful, otherwise the cake batter will easily defoam after a long time.
4. The baking temperature and time are for your reference only, please decide according to the temper of your own oven