Net Red Dirty Cake
1.
Pour in 30g of milk, 40g of soybean oil, and 30g of fine sugar, and stir evenly with a manual whisk.
2.
Separate the egg whites, pour in the egg yolks and stir until the sugar melts.
3.
Sift 60g low-gluten flour + 20g cornflour and 10g chocolate powder and mix well.
4.
After mixing the batter, let it stand for 10 minutes to fully emulsify the batter.
5.
Add 90g of fine sugar to the egg white, and adjust the speed from low to high when whisking until dry foaming.
6.
Add one-third of the whipped meringue to the batter, and mix evenly from bottom to top.
7.
Stir the batter slightly into the remaining meringue, and stir evenly with the same method.
8.
Pour the cake batter into a 6-inch mold, shake it left and right, and shake it to defoam.
9.
Put it into the preheated oven, and bake the upper and lower tubes at 160 degrees for 45 minutes.
10.
Take out 15g of chocolate and melt it with insulated boiling water.
11.
Pour an appropriate amount of whipped cream and stir evenly.
12.
Add 20g of fine sugar to 200g of whipped cream, and use an electric whisk to beat until yogurt.
13.
Pour the melted chocolate into the whipped cream, mix well and stir.
14.
After the cake is unmolded, cut the center of the cake with a knife and take it out.
15.
Squeeze the chocolate cream inside to glaze the noodles.
16.
Lift the cake at a small angle and shake your wrist to make the chocolate cream flow naturally.
17.
Sift the cocoa powder on the cake surface.
18.
Put chocolate in a piping bag and squeeze out the pattern on the cake surface.
19.
Dangdang, the finished product is coming~
