Ingredients: low-gluten flour 90g, egg yolk 4g, protein 4g, Hershey special dark chocolate 20g, milk powder 20g, sugar 180g, baking powder 2g, salt 2g, olive oil 50g, water 50g and white vinegar 50g.
Practice: 1, 4 egg yolks, add 30 grams of sugar and mix well until the color becomes lighter. When it becomes sticky, add 50g of olive oil and 50g of water and mix well. Then sift in 90g of low-gluten flour, 20g of milk powder, 2g of baking powder and 2g of salt.
2. Drop white vinegar into four egg whites, add 150g white sugar in three times and stir until the eggbeater stands upright. The stirred egg whites can stand when they are bent.
3. Add 1/3 protein paste to the egg yolk paste, stir well, and then pour it all into the protein paste and stir well. Pour the mixed egg paste into the cake mold and shake it a few times to eliminate bubbles.
4. Preheat the oven at 160℃ and bake for 25~30 minutes;
5. Take out the baked cake and let it cool;
6, 200 grams of Hershey's special dark chocolate +20 grams of whipped cream, put in the microwave oven 1 minute.
7. Take out and stir until the chocolate is completely melted.
8. Pour the melted dark chocolate evenly on the cake. Sprinkle a few rose petals and the super sweet black rose cake will be ready.
Tip: Some mm who love beauty don't have to be afraid that so many attractive chocolates will become a stumbling block on your way to beauty, because this time, under the condition of good ingredients, Special Dark is a very thick dark chocolate with cocoa content as high as 65%. The higher the cocoa content, the higher the antioxidant content in dark chocolate. Nowadays, many cosmetics have added antioxidant components, which can effectively alleviate skin aging, improve skin pigmentation and provide nutrition for the skin. So anyone who loves food can boldly try this charming dark chocolate cake. I hope it is healthy and delicious.
Black sesame cake cake
Ingredients: 65g of low-gluten flour, 4 eggs, 60g of brown sugar, 40ml of salad oil, 30ml of milk, 40g of black sesame powder and 2 pieces of Melaleuca Crisp.
Practice: 1, the egg yolk is separated from the egg white, a little white vinegar is added to the egg white, and it is beaten into coarse bubbles, and 40 grams of sugar is added and stirred until it is dry and foamed;
2. Add 20 grams of sugar, salad oil and milk to the egg yolk, stir evenly with a blender from low speed to medium speed, and fully emulsify;
3. Pour in rum, stir and sieve until it is low in powder;
4. Sieve in the low flour, stir it evenly with a blender at low speed, and then mix in sesame powder until it is even;
5. Mix one third of the egg white with the egg yolk paste, pour it back into the egg white bowl, and cut and mix evenly;
6. Preheat the oven 140 degrees and bake for about 45 minutes;
7. Turn it upside down and let it cool;
8. Cut the cake into the required shape and size, wrap the cake with pastry, cross the surface, brush with egg liquid, and bake for about 5 minutes until the surface is golden.
Tip: 1, the cake method is the general Qifeng method. Increase or decrease the amount of flour to make the cake more delicious.
2. Melaleuca meringue can be ready-made or homemade.
3. use a fork or toothpick to fork a small hole on the surface of the cake to prevent swelling.
Mini orange grape cake
Ingredients: milk, sugar, orange powder, salad oil, egg yolk, protein and raisins.
Practice: 1, milk+sugar+orange powder (fruit powder), stir until the sugar is completely dissolved;
2. Add salad oil and beat it into a slightly thick and uniform emulsion, which is translucent like a thin batter;
3. Sieve all the flour once and mix well;
4. Add the egg yolk and stir well.
5. Beat the egg whites, foam hard, and mix well with D's batter;
6. Stir in raisins (the raisins are soaked in rum for a while) and put into the mold;
7. Preheat the oven 180 degrees and bake for 20 minutes.
Chocolate Hazelnut Cake
Ingredients: whole egg 203g(6), yolk 32g(2), refined sugar 135g (I reduced it to 85g), syrup 2 1g (useless), salt 1g, salad oil 32g, cocoa powder 21.
Practice: 1, microwave the salad oil, pour in the cocoa powder and stir well (the chocolate cake made in this way tastes more fragrant,)
2. Pour the whole egg, yolk, fine sugar and salt into the container, and sit a pot of hot water under it to send it away. Stir quickly and evenly with a blender. After stirring, the egg liquid will be white, and the sugar and salt have dissolved. Fallen eggs don't disappear immediately after falling behind.
3. Sift the low-gluten flour into the egg batter and stir gently. Take a part of the batter into the pot where the chocolate was cooked before, and stir it evenly with a spatula. Then pour the batter and milk from the pot into the basin and stir well. The chocolate is poured into the mold for about 7-8 minutes, and baked in the oven 180 degrees, 160 degrees (I baked it at 155 degrees for 50 minutes).
Chocolate sauce spray noodles
Ingredients: chocolate 250g whipped cream 250g butter 80g.
Practice: 1, light cream is heated to a slight boiling point.
2. Add the butter cut into small pieces, and turn off the heat after the butter melts.
3. Pour in the cut chocolate until it is completely melted, and cool it to above 30 degrees before use.
Chocolate sandwich: 100g hazelnut is ground into paste with a pulverizer and mixed with half of chocolate paste evenly.
Chocolate hazelnut cake practice:
1, sponge cake is divided into 2 pieces.
2. Clean the cake crumbs on the surface with a brush.
3. Cover a cake with a layer of chocolate hazelnut sauce, pour chocolate syrup, leave it at room temperature for 20~30 minutes, and put it in the refrigerator for more than 4 hours after the surface is flat.
The cake just poured won't be very smooth, just leave it for a while.
I have always liked Wal-Mart's golden cake, which is called delicate and soft cake. Later, I saw this recipe on Mo Qian and Fanfan's blog, and I felt it should be very close to that taste. I tried it a few times quickly, and the taste was really similar, especially the delicate and rich fragrance of butter, which was really great!
Ingredients: butter 55g, low flour 55g, milk 68g, whole egg 45g( 1 small egg), yolk 80g(4 eggs), protein 168g(4 eggs), and sugar 80g (I reduced the sugar to 40g).
Exercise:
1. Making butter batter: cut the butter into small pieces, bring to a boil, remove from the heat, sieve the flour twice, and stir evenly to make batter for later use.
2. Making egg yolk milk liquid: heat the milk to 60 degrees, add/kloc-0 whole eggs and 4 egg yolks, and stir well.
3. Mix the above two and adjust to egg yolk paste for later use (butter batter is very easy to solidify, so it is best to do the above two steps at the same time. My experience is to heat milk while sifting flour.
4. protein sends:
Add 1/4 teaspoons of white vinegar to four egg whites, beat at medium speed until coarse foam (30 seconds), add half sugar, beat at 1 minute until fine foam, add the other half sugar, beat at high speed for about 3 minutes, and beat until wet.
Tip: The protein in this recipe can be moistened, and the taste of the cake is delicate and moist. If you continue to beat for 2-3 minutes after wet hair, it will become dry hair. I've tried both. If it is wet, the tissue is very delicate after it comes out. If it's dry, it's swollen, but the tissue is rough. It's still recommended to be wet. In addition, everyone's blender is different, and the time to deliver protein may be different. Mine is an electric mixer, which will dry in about 7-8 minutes.
5. Mix 1/3 protein into the egg yolk paste and turn it from bottom to top (butter is easy to sink, so it must be turned evenly from bottom to top). Then pour the mixed paste into the remaining protein, stir it from bottom to top, stir it quickly and evenly, and put it into the mold (I used two small rectangular molds and two paper molds, if there is only one paper mold, about 8-9). Just drop the mold before entering the furnace, so that the surface of the batter is flat and there are no big bubbles inside.
6. Preheat the oven to 190 degrees. After middle baking 10 minute, 150 degree baking 10 minute (this is the original time and temperature, and it is recommended to use this temperature if it is a paper cup mold). Because my mold is relatively large, I bake it at 150 degrees 15 minutes. Take the cake out of the baking tray immediately after baking, shake off the heat and buckle it backwards until it is cold.
Tip: Different ovens must pay attention to the time. Mine is Chang Di 25B oven. The first time it was baked at 220 degrees for 35 minutes, and the bottom was burnt. Later, it is good to reduce the baking time to the original square.
Difficult to send to look like: