Good friend q Timoka chocolate cake practice:

Cake body material:

70 grams of milk

Salad oil 80g

90 grams of low-gluten flour

3 grams of baking powder (BP) (1 spoon)

Sugar100g

Egg yolk 88 grams (about 5)

Protein175g (about 5)

Half a teaspoon of Tatar powder (or white vinegar)

Practice:

1, oven preheated to 350F, 10* 14 flat baking tray with baking tray paper.

2. After mixing the low-gluten flour and baking powder evenly, sieve it for three times for later use. Separate egg whites from egg yolks.

3, egg yolk+1/3 sugar, beat with mixer until the color of egg yolk turns white, add salad oil a little, stir well, add milk a little, and continue to stir well.

4. Add 2 into 3 in three times, and stir evenly by cutting vegetables with a rubber knife until there is no powder.

5. In a clean, water-free and oil-free basin, add egg whites and tartar powder, stir at high speed with a blender to foam, then add sugar little by little, stirring while adding until all the sugar is added. Continue to stir with mixer until the protein is dry and foamed (the sharp corner will not fall off when the mixing head is lifted, and it is vertical).

6. Slowly pour 4 into 5, and use a rubber knife to scoop it up from the bottom in a wide range. The whole process should be light and fast (don't rotate in the same direction, the protein will defoam) until the batter color is uniform, even if it is mixed well (don't over-stir).

7. Pour 6 into the baking tray covered with baking tray paper, put it in the preheated oven, bake for 15~ 16 minutes, insert it with a toothpick, and take it out without batter.

8. Take the cake out of the baking tray, tap it on the table, draw a circle around it with a knife and then invert the cake on another flat baking tray (if not, invert it on the chopping board). Tear off the baking paper and let it dry for a few minutes.

Then put it on a baking tray and turn it over (the cake crust has been glued off. If you want to keep the whole cake crust, put baking tray paper on it when turning it over). Let it dry for ten minutes until the cake is almost cold. Cut the cake into small pieces with a model (or cup) and set aside. * * * * Pie stuffing: (custard stuffing with whipped cream) * * * *

Materials:

Egg yolk 1 piece

Flour 1 tbsp

2 tablespoons sugar (according to everyone's taste)

5 tablespoons of milk

Whipped whipped cream 1/2 cups

Practice:

1, egg yolk with sugar and flour and mix well for later use.

2. Heat the milk in a small pot. After the milk rolls, pour half of the milk into 1 and stir. After mixing well, pour it back into the pot and stir with the other half of the milk until it is thick. Remove from the fire immediately, cool and refrigerate. As shown in the figure: 3, 2. After refrigeration, add a spoonful of rum (or not), send 1/2 cups of whipped cream, and mix in 2.

4. Spread the stuffing on the above cake slices and clip them together. (If you don't like chocolate crispy skin, you can eat it now.)

* * * * * Chocolate crust: * * * * *

200 grams of chocolate, chopped, put in a small bowl, and heat it in water until the chocolate melts.

There are two methods:

Method 1: put chocolate on the surface of the assembled cake with a spatula, cool it and put it in the refrigerator until the crispy skin becomes hard.

Method 2: Insert two toothpicks into the assembled cake, add the melted chocolate, wrap it evenly, and refrigerate in the refrigerator until the crust becomes hard.

Note:

1, if you use 9 times 13 baking tray, please reduce the amount of materials by yourself.

2, this quantity can be made of about 7. A pie needs about 30 grams of chocolate.

3. If you only like egg yolk stuffing (custard stuffing), you can do it without whipped cream.

Is to buy whipped cream and then send it away.

Cream is heavy cream in English, usually packed in cartons, like milk, it is liquid. After being sent, it will be thick and semi-solid. You can find it in the freezer of the supermarket.

For an important supplement to this chocolate pie, come in and have a look ~ ~: D.

First of all, although the taste of this chocolate pie is somewhat similar to that sold outside, it is still different. This one is more bulky than that sold outside, because it is made of cake ~ ~

Second, if you only like egg yolk stuffing, you don't need to add whipped cream when making it, just use custard stuffing (the first picture of stuffing).

I reminded you, in case it is not the external quality you are looking for, don't blame me, hehe: D.

The cakes and bread made at home are not quite the same as those made outside, so please bear with me more.

For details, please refer to the following webpage, with pictures ~ ~