Whipped Cream Chocolate Chiffon-baked Cube
1.
Pour whipped cream into the melting pot, add dark chocolate, and melt in insulated water
2.
Stir while melting until the liquid is evenly mixed
3.
White and egg yolk separation
4.
The sugar is well weighed
5.
Whisk the egg whites, beat until coarsely soaked, add one-third of the sugar, beat the long hook, add the second one-third of the sugar, beat a few times and add the remaining sugar
6.
Until a long point appears, put it in the refrigerator for later use
7.
Add egg yolk to the chocolate cream and mix it evenly with a manual whisk
8.
Add sifted low powder
9.
Stir evenly with a manual whisk
10.
Take out the egg whites, add one-third of it to the chocolate batter, and stir evenly by cutting and mixing
11.
Pour the batter into the remaining egg whites, stir evenly by cutting and mixing, and pour into the mold
12.
My oven is Dongling’s baking cube, the mold is placed directly on the bottom layer, the oven is preheated in advance, and the mold is shaken before being placed in the oven. The oven temperature is 110 degrees and 170 degrees, and the time is 25 minutes.
13.
After baking, take it out and let cool
14.
20 grams of chocolate and 20 grams of whipped cream, put the ingredients in a melting pot and melt in water. After cooling down, use a small spoon to spread on the cake surface, sprinkle a little colored sugar for decoration
15.
Let it cool slightly and you can eat it
16.
Heart-to-heart
Tips:
The chocolate should be darker, and the flavor is very strong. Don’t over-spend the egg whites. The cake will not taste good. The cup cake has a long straight point.
