Seven eggs.
90 grams of low-gluten flour
Fafna cocoa powder15g
25g of 65% dark cocoa butter chocolate.
Odorless vegetable oil 88g
70 grams of milk
85g of white sugar
A few drops of glutinous rice white vinegar
How to make an ancient cocoa chocolate cake?
Weigh the required ingredients, put the low powder and cocoa powder directly into the cooking basin, and knock the freshly frozen eggs into another cooking basin for later use …
Weigh the required vegetable oil, turn on a small fire on the gas stove and heat it until there are slight ripples around. Turn off the fire (the oil temperature is controlled between 75-80 degrees) …
Mix cocoa powder and low powder by hand …
Pour hot oil into …
Stir well ...
Add black chocolate while it is hot, melt and stir well …
Add warm milk at 45-50 degrees …
Stir well by hand ...
Scoop the egg yolk and add it to the cocoa batter, and add a few drops of white vinegar to the egg white for later use …
Draw the word "Z" and stir it evenly. It is easy to stiffen the egg paste with cocoa powder and dark chocolate. Pay attention to the technique to prevent stiffening …
First high speed and then low speed, add white sugar three times to send the meringue to a neutral and dry state, and start to preheat the oven at 160 degrees (the baking net is placed in the middle and lower layer, and the baking tray is preheated together with water injection under the baking net) …
Add 1/3 protein cream to cocoa yolk paste …
Add 1/3 protein cream after hand-pumping, cutting and mixing, and then continue hand-pumping, cutting and mixing.
Add all the last 1/3 protein cream, cut and stir evenly …
Use a silicone scraper to fish and mix, turn over and do the final finishing …
Pour the cocoa egg paste vertically 20cm away from the mold. I used a new non-stick baking tray, so there is no greased paper (greased paper is good for demoulding). I want to leave a little egg paste for the chiba decorative surface, but actually scraping a little in the cooking basin is enough …
Add a little black cocoa powder and mix well with a small silicone spatula …
Put it into a disposable paper bag, cut a small mouth at the tip of the bag with scissors, and extrude the lines evenly as shown in the figure …
As shown in the picture: first pull the flowers from top to bottom with a bamboo stick …
Then pull the flowers from the bottom up between the two vertical lines, which is opposite to the first time …
After completion, gently shake the mold twice to shake out the internal bubbles, put it in a preheated oven (baking tray with water under the baking net, water-proof method), the middle and lower layers will be lit 150 degrees, and the baking will start in 75-80 minutes, and the baking tray under the baking net can be taken away in the last 8 minutes to prevent the bottom from getting wet …
Gently shake the mold twice after taking out of the furnace to shake out the internal hot air to prevent retraction, and take it out of the mold in time (be gentle and careful when demoulding) and let it cool in the air rack …
Very soft and heavy appearance
After completely cooling, cut into pieces …
Wrap the plastic wrap and put it in the refrigerator for preservation …
Tips
① The oil is heated until there are small bubbles around it, and it can ripple slightly …
② The baking tray should be filled with water, and the oven should be fully preheated …
(3) timely demoulding and anti-retraction ...
④ Cut into pieces after completely cooling ...