Method for making chocolate black forest cake
Preparation of ingredients:
100g low-gluten flour, 5 eggs, 80g milk, 20g cocoa powder, right amount of whipped cream, right amount of chocolate, 80g salad oil and 90g sugar.
Method steps:
1, beat 5 egg whites until rough, add 30 grams of white sugar, turn the eggbeater in a bowl and beat well;
2. Add 30 grams of sugar to the delicate bubble and continue to make it. Protein is textured, white and smooth. When it is hooked, it is elastic and upright, but the end is slightly bent. At this time, it is wet foaming, adding 30 grams of sugar. Beat until the lines are more obvious, smooth and white. Lift the beating head, and the tail end is firm and triangular. At this time, it has been dried and foamed, and it can be delivered around 9 o'clock;
3. Add 30 grams of white sugar to 5 egg yolks and break them up with a manual eggbeater, then add 80 grams of milk and 80 grams of salad oil and mix well;
4. Mix 100g flour and 20g cocoa powder, sieve into the yolk paste with flour and stir until it is not granular, then add one third of the beaten protein paste and stir it up and down with a scraper.
5. Pour the prepared paste back into the remaining 2/3 protein paste, stir it up and down evenly, then pour the batter into the cake mold and shake it for two or three times to prevent big bubbles;
6. Preheat the oven at 150℃ for 55 minutes on the upper and lower floors, take it out immediately after baking, air it for 30 minutes and then demould it;
7. Melt the chocolate insulation water, pour it into a flat plate without water, and scrape it into chocolate chips with a spoon after solidification;
8, whipped cream and sugar to send, if it is vegetable fat cream, there is no need to add sugar;
9. Divide the baked cake into cake slices, spread cream on it, and then put a piece of cake on it;
10, then evenly spread cream around the cake and level it properly;
1 1. Spread the chocolate chips evenly on the cake surface with a spoon.
Method for making simple black forest cake
Preparation of ingredients:
48g of butter, 200g of yogurt, 70g of low flour, 70g of sugar, 4 eggs, 2g of salt, a few drops of white vinegar, fresh cheese and chocolate.
Method steps:
1, 48g butter is separated from water or melted in the microwave oven;
2. Add 200 grams of yogurt, 2 grams of salt and 4 egg yolks to butter, stir well, then sieve in 70 grams of low powder and stir;
3. Add a few drops of white vinegar to four egg whites, add 25 grams of white sugar when the egg whites are foaming, continue to add 25 grams of white sugar when the egg whites are foaming, and add the remaining 20 grams of white sugar later until they are dry and foaming.
4. Add 1/3 beaten egg whites into the egg yolk paste, stir with a spatula or spatula in a stir-fry manner, then pour the stirred egg yolk paste into the remaining egg whites, and stir the same until the egg whites and the egg yolk paste are fully mixed;
5. Put the stirred cake paste into a 6-inch cake mold and shake it up and down a few times to shake off the big bubbles inside;
6. Preheat the oven to 170℃, add warm water to the baking tray, the height is about 1 cm, and put the cake mold into the baking tray;
7. Put the baking tray in the lowest layer of the oven, bake at 170℃ for 15 minutes, then change it to 150℃ and continue baking for 45 minutes;
8. Take out the cake grinder, turn it upside down, let it cool, take it out and grind it, and spread cheese on the cut cake;
9. Chop up the chocolate and sprinkle it on the surface of the cake.