Exercise 1, prepare materials
2. Add chocolate to melt the cream.
3, butter delivery
4. Add the egg yolk several times.
5. Add chocolate cream paste,
6. Add sifted flour and cocoa powder.
7. Add white sugar to the protein and beat until it is neutral and foamed.
8. Mix the protein paste and flour paste from bottom to top.
9. Pour into a small paper cup, insert half a walnut into each layer, and preheat the second layer in the oven 175 degrees for 25 minutes.
Exercise 2
Low gluten flour 100g cocoa powder 20g baking powder 1 a handful of eggs 1 chocolate (black) 60g seasoning salt 1 a handful of butter 60g sugar 60g light cream 60g milk 1 spoon.
Method for making chocolate cake
1. Butter softens at room temperature, and beat until smooth with a manual eggbeater. Add fine sugar and salt and stir until the butter turns white and slightly swells.
2. Adding the broken egg liquid several times can make the butter and egg liquid blend better and avoid the separation of water and oil.
3. Add about 1/4 powder, and cut and mix with a rubber scraper until there is no dry powder. The cutting and mixing method is similar to cooking. When mixing powder, don't stir in one direction, so as to prevent the powder from sticking out and affecting the finished product.
4. Pour in about 1/3 of light cream, and mix it by cutting until it is completely mixed.
5. Repeat 3 and 4 until all the whipped cream and flour are added and the batter is completely mixed. Add milk chocolate and mix well.
6. Put the paper mold into the mold and scoop the batter with a spoon until the mold is full in about 8 minutes. Bake in oven 180 degrees for 25-30 minutes.