Practice steps:
Step 1: break the dark chocolate, put it in corn oil and melt it in water.
Step 2: Mix low flour and cocoa powder.
Step 3: Add 20 grams of sugar to the egg yolk and gently break it up with a manual eggbeater.
Step 4: Add dark chocolate oil and stir well.
Step 5, add milk and oil in turn and stir well.
Step six, sift in the mixed low powder and cocoa powder.
Step 7, stir it into chocolate paste with a scraper.
Step 8: Add the white sugar into the egg white for three times and beat it evenly with an egg beater. When the eggbeater is lifted, the egg white can pull out the curved sharp corner, indicating that it has reached the level of wet foaming.
Step 9: Add 1/3 protein into the chocolate paste, and gently stir it evenly with a rubber spatula (stir it from the bottom up, don't stir it in circles to avoid defoaming the protein).
Step 10: Pour the chocolate paste back into the remaining 2/3 protein.
Step 1 1, stir evenly up and down in the same way until the protein and chocolate paste are fully mixed.
Step 12: Pour the prepared cake paste into the baking tray covered with oil paper and smooth it. Shake the baking tray on the table twice to shake out the big bubbles inside.
Step 13: put it in a preheated oven and fire it 175, 15-20 minutes. The toothpick was found in it. The cake is not sticky when it is ready. )
Step 14: Tear off the oily paper on the cake while it is hot.
Step 15: Tear off the oily paper on the cake while it is hot.
Step 16, the light cream is separated from the ice water, and clear lines appear.
Step 17: Cut into pieces with uniform size with a knife.
Step 18: Spread the cream evenly on the cake.
Step 19: Put the two cakes together neatly.
Tips:
Egg white bowls need neither oil nor water. Stir from bottom to top, don't stir in circles to avoid defoaming. After the cake is baked, tear off the oiled paper while it is hot. Stir the whipped cream and sugar in ice water.