Ingredients: 60 grams of low-gluten flour, 3 eggs (about 50 grams without shell), 50+30 grams of fine sugar, 20 grams of cocoa powder and 30 grams of butter.
Baking: in the middle layer of the oven, fire up and down 175 degrees, about 18 minutes.
(PS: What should I do if I want to make an original cake? It's very simple, just replace cocoa powder with the same amount of flour ~)
Production process:
1, prepare raw materials. Separate the egg white from the yolk, and make sure that the bowl containing the egg white is clean, oil-free and water-free. Cocoa powder is mixed with low-gluten flour, and butter is heated in water to dissolve into liquid.
2. Mix cocoa powder and low-gluten flour and sieve for later use.
3. Beat the egg whites with an egg beater. Add 50 grams of fine sugar in three times when sending.
4. Just send the protein to the wet foaming state as shown in the figure (lift the eggbeater and pull the protein out of the curved sharp corner).
5. Add the remaining 30 grams of fine sugar to the egg yolk and beat with an egg beater until the color becomes lighter and the volume is fluffy.
6. Pour the melted butter in three times, and continue to stir evenly with the eggbeater.
7. After pouring the butter, beat it into a thick yolk paste.
8. Put the 1/3 protein into the egg yolk paste and stir it evenly from bottom to top with a rubber spatula.
9. After stirring evenly, pour it back into the protein bowl.
10, continue to stir evenly and become thick as shown in the figure (this step is very important, if the protein defoams during stirring, the mixture will become very thin and the baked cake will not be fluffy. )
1 1. Pour the sieved powder.
12. Continue to quickly stir the batter with a rubber scraper in the form of stirring until a uniform cake batter is formed.
13. Pour the prepared batter into a baking tray covered with baking tray paper (or tin foil), smooth the surface, put it in an oven preheated to 175 degrees, and bake for about 18 minutes until it is completely expanded. Insert a toothpick into the center of the cake and pull it out. There is no residue on the toothpick, which means the cake is ripe.
14. Take the baked cake out of the baking tray while it is hot, and tear the surrounding baking tray paper. After the cake is cooled, cut it into cubes and serve.