[liaoning] Glazed Strawberry Chocolate Cake

[liaoning] Glazed Strawberry Chocolate Cake

1. Prepare 100g of low-gluten flour, 21g of cocoa powder, 78ml of purified water, 78g of corn oil, 100g of caster sugar, 4 eggs, 5ml of Baileys, and 2 drops of lemon juice. 200ml old yogurt, 6 fresh strawberries, 6 blueberries.

2. Add 21g of cocoa powder to 78ml of purified water and mix well.

3. Add 78g of corn oil to the cocoa paste and stir evenly.

4. Add egg yolks to the cocoa paste, add the four egg yolks one at a time, add one egg and stir well, then add the next one.

5. Sift in 100g of low-gluten flour and stir evenly until there is no particle batter. Add 5ml Baileys liqueur and mix well. At this time, the oven is preheated up and down to 180 degrees.

6. Four egg whites, add two drops of lemon juice, beat with an electric whisk until the fish eyes are soaked, add 33g of fine sugar.

7. Beat until thick, add 33g fine sugar

8. Stir until slightly grained, add 34g of fine sugar

9. Whip until hard foaming, lift the whisk to leave a straight sharp corner.

10. Take 1/3 of the meringue into the yolk egg batter, stir and cut evenly.

11. Pour the mixed egg yolk paste into the meringue, stir and cut evenly.

12. Pour the mixed cake batter into the mold.

13. Shake the mold and send the cake mold to a preheated oven for baking.

14. Baking: Fire up and down at 170 degrees for 55 minutes. Time is up, delicious chocolate cocoa chiffon is out! Shake the mold, immediately buckle it on the grilling net, and release the mold after it has completely cooled down!

15. Sprinkle 200ml of old yogurt on the surface, stack fresh strawberries, and blueberries can start~

Tips:

1. After mixing the cocoa yolk batter, sift into low-gluten flour. Be sure to pay attention to the technique when mixing. Use the technique of mixing and cutting. Do not draw circles. Avoid the flour vigorously, which will affect the cake.
2. Pay attention to the technique when sending the meringue. It should be sent all over, not part of it. What is all sent? Answer: When sending the meringue, pay attention to the meringue sticking to the inner wall of the container. Use a small spatula to scrape the meringue into the container and send it all together. This is all.
3. How to check if the meringue is healthy? Answer: After the whisk is finished, the whisk stops working. Use the whisk to fill a large area in the container. Lift the whisk to see if the remaining meringue in the container shows upright sharp corners? Or a corner? With straight sharp corners, this meringue is a healthy hard foaming meringue. The corners are wet foaming, and the meringue in this state needs to be blown up in this recipe.
4. When the egg yolk paste is mixed with meringue, pay attention to the technique, do not draw a circle, use the "Z, N, G, J" wording method to stir and mix evenly until there is no meringue. Be sure not to draw circles to avoid defoaming the meringue, which will affect the cake's hairiness.
5. Baking. The baking temperature of this recipe is suitable for a light rain oven. During operation, adjust the baking time and temperature according to the temperature of your own oven, and you can just bake it.