#trust of Beauty#cocoa Naked Cake
1.
All ingredients, separate the egg yolk and egg whites, put them in two mixing bowls, (put the egg whites in the refrigerator for 10 minutes)
2.
Add fine sugar to the egg yolk paste and stir with a manual whisk
3.
Add corn oil and milk in sequence, and mix and stir evenly after adding a raw material
4.
Cocoa powder and flour are mixed together first, and the powder is sifted into the egg yolk paste from a position 10 centimeters high from the mouth of the bowl, and stirred until no dry powder is visible
5.
Put the mixed batter aside for later use
6.
Take out the egg whites from the refrigerator, add a few drops of white vinegar or lemon juice until the fish is soaked in the eyes. Add the first fine sugar and continue to beat until you can see the shallow lines, then add the second sugar
7.
Send at high speed until the egg whites become foamy and fine, and until the meringue has sharp corners, it means the hair is ready (pictured)
8.
Pour 1/2 of the egg yolk paste into the meringue, use a manual whisk to quickly stir from the bottom of the basin from the bottom to the top. (Friends who are not accustomed to using a manual whisk, please use a silicone knife. Otherwise, don’t look for it. Me
9.
Then pour the first mixed egg batter into the egg white paste, stir until the meringue is invisible, and mix it into a viscous chocolate sauce state, (must be turned quickly, or it will defoam as well)
10.
The bakeware should be covered with greased paper in advance, pour the cake batter into the mold, and gently shake it on the table to shake out the big bubbles
11.
The oven temperature is 155 degrees from the upper and lower temperatures for 25 minutes. The baking pan is placed on the bottom. The bottom of the baking cube has an insulation board. The bottom temperature is perfect. (You will know it after you use it).
12.
Let the cake cool down to the size you want, I cut it into 4 pieces
13.
Add 300ml of whipped cream with white sugar, whip at medium speed
14.
Dig two-thirds of the whipped cream into another egg-beating bowl
15.
Put the Oreo biscuits in a fresh-keeping bag and press them into a powder with a rolling pin
16.
Add Oreo cookie froth to whipped cream
17.
well mixed
18.
Put it into the piping bag and start the cake layering
19.
The piping mouth I used is shown in the picture
20.
After mounting, cover with a piece of cake, and so on, (because my baby doesn’t like fruit in the interlayer, so I didn’t use fruit) Decorating and decorating can be according to personal preference
21.
Finished product
22.
Finished product
Tips:
1: The cake batter with cocoa is easier to defoam than it is. The action must be light and fast. This temperature is for reference only. Please adjust it according to the temperature of your own oven. 2: If it is other ovens, put the middle layer and bake to avoid burning.
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