#the 4th Baking Contest and is Love to Eat Festival#black Forest Cake

#the 4th Baking Contest and is Love to Eat Festival#black Forest Cake

1. Prepare the ingredients for the cake

2. Separate the eggs and beat the yolks manually

3. Add sugar, salt, vegetable oil and water to beat evenly

4. After adding milk powder and cocoa powder, beat evenly

5. Add low-gluten flour and stir well with a rubber scraper, don't make a circle to prevent gluten

6. Stir the cake batter and set aside for later use

7. Add egg whites with tartar powder and beat at high speed with an electric whisk until bubbles are formed

8. Add the first soft white sugar and continue to beat (the soft white sugar is added to the egg whites in 3 times)

9. Beat until there are lines and add the third time with soft white sugar until there are sharp corners and hard hair will not fall

10. Whipped egg whites should have sharp corners and not bend.

11. Cut half of the egg whites into the egg yolk paste, stir evenly with a rubber spatula

12. Stir the well-mixed egg batter until the remaining egg whites are added and continue to mix evenly

13. Into the 8-inch live-bottom cake mold, vibrate out the steam and bubble into the oven

14. Preheat the oven for five minutes, put it to 170 degrees, and heat up and down, and bake the middle and lower layers for 30 minutes.

15. Let cool naturally

16. After cooling, demoulding without collapsing is half the success

17. Prepare ingredients for whipping cream

18. Put the whipped cream in a water-free and oil-free basin

19. Use an electric whisk to add soft white sugar until there are slight lines, add high-fat milk powder to continue whisking

20. Just hit it with texture and feel the resistance of the whisk

21. At this time, spread the cake base evenly and whipped the light cream

22. Use a rubbing plate to crush the chocolate chips

23. Sprinkle the chocolate chips evenly on the cream

24. Put the remaining cream in a piping bag, squeeze out the flower shape and put red cherries and colored needles to complete

Tips:

Whipped whipped cream should be put in the refrigerator in advance, prepare a basin of ice water, and whipped the whipped cream in the ice water during the whipping process, so that it will be quickly whipped.