Dosage: 650g fruit strips ×3 strips.

material

200g of high-gluten flour, 50g of almond powder, 20g of cocoa powder, 300g of powdered sugar, 3g of baking powder, 2g of baking soda, 250g of whole eggs, 250g of cream, 50g of milk, 5g of salt, 0/00g of dried cranberries/kloc-,30g of rum and 6,500g of chocolate beans in the shape of drops.

working methods

1. Beat the eggs into a bowl and mix well; Cream softens at room temperature for later use.

2. Mix the high-gluten flour, almond powder, cocoa powder, powdered sugar, baking powder and baking soda and sieve for later use.

3. Mix dried cranberries with rum and soak until soft.

4. Put the sieved powder, salt, milk and softened cream into a mixing basin and stir slowly with an eggbeater until the cream is completely absorbed. When the dough turns white and the texture is loose, add the whole egg liquid for 3-4 times and continue to stir slowly, and then add the egg liquid after each stirring until the egg liquid is completely absorbed.

5. After the egg liquid is completely added and absorbed, continue to stir slowly until the dough is moist and smooth, and add it. Mix the ingredients of Method 3 and the drop-shaped chocolate beans evenly to complete the cake dough.

6. Put the dough into a baking mold until it is about 7 minutes full, put it into a preheated oven, bake at 180℃ for about 25 minutes, and take it out for demoulding.