Food name:
Flowers chocolate cake
Making ingredients:
Cake bread: egg, sugar 1 10 g, corn syrup 1 1 g, vanilla extract 3 g, low-gluten flour 94 g, cocoa powder 1 1 g, unsalted butter 28 g and milk 45 g. ; 200 grams of unsalted butter, 265 grams of powdered sugar, 25 grams of cream, 7 grams of vanilla extract and red food coloring.
Production method:
1. Pick some earth eggs that Coco likes. The amount of egg liquid is only155g, which is almost three eggs. Add 1 1 0g white sugar and110g corn syrup, put the egg liquid into hot water, and stir while heating. Pay attention to the temperature control of egg liquid.
2. After the temperature of the egg liquid is controlled, just use the beater to beat the egg liquid into a delicate and sticky paste. Small business owners without machines need to spend more time making egg liquid by hand. For the sake of food, these are not difficult for snack goods.
3. Sieve 94 grams of low-gluten flour and 1 1 g cocoa powder into the batter with a sieve funnel, and then mix them from bottom to top with a universal scraper to make them fully mixed. Because cocoa powder is added, it looks like chocolate sauce.
4. Take out 28g of salt-free butter, put it in a microwave oven to melt, add 45g of pure milk, scoop a spoonful of cocoa powder batter into the butter and mix well, and control the temperature of the butter at 50 ~ 60℃. After mixing well, pour all the butter into the batter and stir.
5. Next, spread thin baking paper on the bottom and inner ring of the 15cm round cake mold, pour the mixed batter into the mold, preheat the oven to 180 degrees, and bake for 40 minutes. After baking, demould it, tear off the baking paper wrapped around it and cool it. After it is not hot, remove the top of the cake and cut it into four cakes of the same size.
6. Soften 200 grams of salt-free butter at room temperature, stir and break up after softening, and then add 265 grams of powdered sugar. Because there is a lot of powdered sugar, it is best to add it several times and mix it every time. After beating, add 25 grams of whipped cream and 7 grams of vanilla extract to continue beating, and then add a little red food pigment to make it light pink.
7. Put one-third of the prepared cream into the piping bag and choose your favorite flower mouth shape. Add a little red food pigment to the remaining cream, change the cream from light pink to dark pink, and put half of it in a paper bag. Finally, add a little red food pigment to the remaining cream to turn it into deep powder, and then add it all to the paper bag.
8. Place a 12cm patterned cake mold in the middle of the cut cake slices, press to separate the patterned cake slices, put the first cake slice on the plate, squeeze in different colors of cream, gently cover the second cake slice with cream flowers, and cover the third cake slice with cream flowers. The flower chocolate cake is finished, and it can be decorated with some small green leaves to get more vivid colors.
Technical summary.
1. When you heat the egg liquid on hot water, small business owners should pay attention to control the water temperature not to be too hot. If the eggs are cooked, they should be stirred again.
2. Don't use too much low-gluten flour and cocoa powder. You can add them to the batter together, but you must sieve them before adding them. You can put them into sieved flour and crush them into flour, which will make the taste more delicate.
3. In order to fully blend butter and batter, first scoop a spoonful of cocoa powder batter in butter and mix it evenly before adding and mixing. Don't just pour melted butter into it.