#the 4th Baking Contest Cum is Love to Eat Festival#chocolate Cake
1.
[Chocolate Cake-Making Matcha Cream] Before making Matcha Cream, we need to prepare it first. Put the whipped cream at a temperature of 7-10°C for a period of time, about 12 minutes. (You can choose Anjia whipped cream for whipped cream, which is a kind of animal cream, which tastes better than ordinary whipped cream. Below is a picture of the official website, you can take a look at it). In addition, you can also refrigerate the whisk and egg beater. As it will cause friction and heat when whisking, it is best to put an ice pack under the egg-beating bowl to ensure the whipping work of the whipped cream.
2.
[Chocolate Cake-Making Matcha Cream] Pour a certain amount of hot water into a small bowl, then add matcha powder, stir until fully dissolved (on the Internet, 100ml water + 20g matcha powder is the best match, please refer to it).
3.
【Chocolate Cake-Making Matcha Cream】Pour whipped cream and condensed milk in an egg beater and stir well. Then add the dissolved matcha solution and mix well. (This is my experience after trying several times. I directly added the matcha powder to the whipped cream before, but I couldn't stir it at all, let alone the subsequent production steps).
4.
[Chocolate Cake-Making Matcha Cream] Whip the mixed whipped cream and the matcha solution together. At the beginning, don't add sugar, maintain a moderate speed, don't be too fast or too slow, and let it go for 1 minute. Then start adding sugar slowly, and then keep it high for 2 minutes.
5.
【Chocolate Cake-Making Matcha Cream】Wait until the whipped cream has obvious lines and no cream will drop when you lift the whisk, you can end this step and proceed to the next stage-making chocolate cake embryos.
6.
[Making chocolate cake embryo] Separate 10 eggs with an egg divider and use a small bowl to mix the cake powder, cocoa powder, and baking powder evenly for use. At the same time, the Anjia cream cheese and invert sugar are separated by almost 60 degrees of water Set aside after softening (if the cheese is usually refrigerated, it is generally not too hard. When it is hot, let it soften at room temperature for half an hour. If you are in a hurry, you can put it in a bowl in the microwave oven for 10 seconds, probably until your fingers are light. Just poke and dent it without rebounding.). [Making chocolate cake embryo] Put the Anjia butter and Anjia milk together in a pot and boil, because water and oil are incompatible, they must be heated to dissolve each other (I didn’t understand these things when I first made the cake. I’ve been layering for a long time, thinking it’s the wrong way I got it, and then I found out the reason after consulting an experienced person. Oh, yes, the pot does not need to be heated all the time, the butter and milk are fused together), and then added Stir the softened Anka cheese and invert sugar evenly. (Actually, in many chocolate cake recipes, some chocolate or the like will be added in this step. I personally sometimes add it. I think this step can be done according to personal taste. You can play it freely)
7.
[Making chocolate cake base] Sift the mixed cocoa powder, cake powder and baking powder into the pot while hot with a flour sieve, and stir evenly.
8.
[Making chocolate cake base] Add the previously separated egg yolk to the mixed batter, stir evenly with a rubber spatula, the egg yolk batter is ready, and then we are about to prepare the meringue.
9.
[Making Chocolate Cake Embryos] Pour the separated egg whites into an egg-beating bowl, without adding sugar, and use an electric whisk to make a coarse bubble (the egg bowl must be very clean, and there should be no water or oil, if there is water and oil. The egg whites will not be passed away).
10.
[Making the chocolate cake base] After mixing into a coarse bubble state, start adding sugar, adding sugar in three batches. For the first time, add 1/3 of the sugar, and then adjust the electric whisk to medium and high speed to beat the egg whites in the coarsely foamed state into fine foam. Then add 1/3 of the granulated sugar, and turn to high speed to beat the delicate foam until the texture is present.
11.
[Making the chocolate cake embryo] Finally, put in the remaining 1/3 of the sugar, and use an electric whisk to continue to beat the meringue until it is dry and foaming (probably when the whisk is raised, the egg white can be pulled out a short upright Sharp corners).
12.
[Making the chocolate cake embryo] After the meringue is completed, add 1/3 of the meringue to the egg yolk paste, stir evenly with a rubber spatula; then add 1/3 of the meringue to the egg yolk paste, and use a rubber spatula Mix evenly, and finally pour the mixed cake batter into the remaining meringue, and mix thoroughly until it is smooth and fine without particles.
13.
[Making chocolate cake base] Pour the cake batter into the cake mold and sip on the table a few times (this is to shake out the large bubbles in the cake batter to prevent the surface of the cake base from being pitted and not smooth) .
14.
[Making chocolate cake base] After preheating the oven for 10 minutes, put the cake batter in the middle layer of the preheated oven, heat up and down at 170 degrees, and bake for 30 minutes.
15.
[Making chocolate cake base] After the cake is baked, put on heat-resistant gloves to take it out immediately, sip it on the table a few times, and then buckle it upside down on the grill and let it cool. After the cake has cooled completely, it can be demoulded. Next, spread the cream evenly on the cake base and put it in the refrigerator for half an hour.
Tips:
1. The chocolate cake embryo made according to the method of this chocolate cake is quite successful, and it is fluffy and very soft. If you want to make the cake fluffy like the one I made, you should be careful not to let the meringue defoam when you beat the egg whites and stir the batter. If it defoams, it won't fluff up. In addition, it is best not to use eggs that are just taken out of the refrigerator for the eggs used to make cakes. The temperature of the eggs that have just been taken out of the refrigerator is too low to be beaten. The egg whites are generally easy to beat at 20 degrees.
2. The Anjia whipped cream and cream cheese were used when making cheesecake. One is because their whipped cream is better to whip than ordinary whipped cream and the shape of the whipped cream is stable; the other is because the Anjia whipped cream has a better taste, slippery, and has a lingering fragrance in the mouth after eating. Anjia's cream cheese has a soft texture and is easier to beat. It can save a lot of time when making cakes, and it has a strong milk flavor. Also, the raw materials of their home are non-artificial, and I personally think they eat it. It feels more at ease. And the butter mixed with Anjia feels better than those of the president. The smell of the cake is so fragrant that the nose will fall off after the cake is baked, hahaha.
3. The reason why the cake base of this chocolate cake uses chiffon cake base is because I prefer soft and dense cakes. When I first tried a chiffon cake, I was attracted by its light, moist, and soft taste, so I couldn't stop it hiahiahia / idiot face. So hereby recommend it to everyone. In the earliest days, ordinary cake embryos were used. Although the texture was soft and elastic, it was still not as soft and refreshing as chiffon cake embryos.
