condiments

90 grams of low-gluten flour

Chocolate (black)150g

300g whipped cream

condiments

Eggs (of hens)

five

cocoa powder

20 grams

strawberry

2 capsules

condiment

salad oil

80 grams

salt

1?o'clock

White granulated sugar

130g

water

80 grams

honey

1 tablespoon

butter

15g

Cream that can be thickened to make whipped cream

1?o'clock

lemon juice

1?o'clock

Method for making chocolate cake

Production technology of KekeQifeng: 5 eggs, 100g fine sugar, 80g salad oil, 80g water, 90g low-gluten flour, 20g cocoa powder, a little lemon juice and a little salt.

1. Figure 1-5 Separate the egg whites from the egg yolks, put them in an oil-free and water-free basin, break the egg yolks, pour in 25g of fine sugar, and beat them until they are light and thick with a manual eggbeater. Add salad oil in three times (add the next time after the salad oil is completely mixed). After the salad oil is mixed well, add water at one time and stir well. Sift the low-gluten flour and cocoa powder, pour them into the egg yolk paste, and mix well with a soft spatula.

2. Figure 6- 10 Beat the protein until coarse with electric egg beater, and add a little salt and lemon juice to continue beating until fine. Add the remaining fine sugar. Add in three times, and finally send hard foam. Add one third of the egg white into the yolk paste and stir well, then pour the yolk paste into the egg white and continue to stir well with a soft scraper.

3. 1 1- 12 Pour the stirred cake paste into the corresponding mold, gently shake out the air and put it into the baking tray. Preheat the oven in advance at 170 degrees for about 40 minutes.

Cream cake: whipped cream150g, 30g of fine sugar.

Cut the cooled cake into two pieces (the upper part is removed), take the light cream and fine sugar and send them to the decorating state (about 8 distribution), put a cake on the decorating turntable, spread a thin layer of cream, cover the cake with another layer, and continue to spread a layer of light cream for later use.

The processing technology of drenched noodles: dark chocolate 150g, whipped cream 150g, honey 1 spoon, butter 15g.

Decorations: Edible silver beads, two fresh strawberries and a little cream.

1. Figure 1-4 Chocolate and whipped cream are melted and mixed in water, then a spoonful of honey is added to mix, and finally butter is added to melt, and then the chocolate is taken out of hot water and mixed evenly (as shown in Figure 4).

2. Figure 5-8 Take a baking tray and put a piece of tin foil or oiled paper on it, then put it on the grill, and put the buttered cake on the grill. Mix the chocolate evenly and pour it on the cake. Tilt left and right to make the chocolate on the cake as smooth as possible. When finished, take it off and put it in the refrigerator for about 4 hours. Take it out and decorate it

Cooking tips

1, the time and temperature of baking the cake can be according to your usual baking method (in addition to high temperature, there is also low temperature baking, which is about 150 degrees for 60 minutes).

2, the cream should not be too hard, otherwise it will not be smooth on the cake. Try to paint the top layer thin and flat.

3. Try to choose the kind of baking material for dark chocolate. I used 85% of the dark chocolate given by my friend, which is not easy to make. The ratio of chocolate to whipped cream is 1: 1.