Chocolate soft biscuit

Material:

4g butter, 36g fine sugar, 8g brown sugar, 5g eggs, 92g low-gluten flour, 8g cocoa powder, 1g baking soda, 38g high-temperature resistant chocolate beans and a little salt.

Steps:

1. Put the butter in the egg bowl and heat it to melt.

2. Add white sugar, brown sugar and salt and mix well.

3. After the butter mixture is cooled, add the egg mixture and stir well.

4. Mix cocoa powder, low-gluten flour and baking soda, add butter and high-temperature resistant chocolate beans, and stir well.

5. Cover the batter with plastic wrap and put it in the refrigerator for 1 hour

6. Take out the dough, warm it slightly, divide it evenly into 12 parts, and put it in a baking tray after it is slightly round.

7. Put several high-temperature resistant chocolate beans on the surface of each dough.

8. Bake the baking tray in an oven preheated to 18 degrees for 1 minutes.

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molten chocolate cake

5 eggs, 1g of unsalted butter, 18g of 66% chocolate, 15g of low-gluten flour, 3g of cocoa powder and 75g of fine sugar.

1. Melt the chocolate water, pour in the butter and stir until smooth.

2. separate the egg yolk from the egg white, put the egg white in the refrigerator, add 3 grams of white sugar to the egg yolk, and stir well.

3. Pour the chocolate butter solution into the egg yolk, and stir until it becomes thick.

4. Mix the cocoa powder with the low powder, and sift into chocolate egg paste.

5. stir well with the eggs.

6. Take the egg white out of the refrigerator, pour in the remaining fine sugar, beat it with an egg beater until it is wet and foamed, and lift the egg white of the egg beater into a hook.

7. Mix one third of the egg white cream with the chocolate yolk paste.

8. Then pour it back into the egg white cream and stir it evenly with a spatula.

9. stir the cake paste evenly.

1. put the cake paste into the piping bag, cut a hole in the piping bag, and squeeze the cake paste into the paper holder of the mold for about 8 minutes.

11. Bake in a preheated oven at 18℃ for 1-12 minutes.

chocolate pound cake

1g of butter, 8g of powdered sugar, 2 eggs, 9g of low flour, 1g of baking powder, 1g of sea salt, 2g of cocoa powder, 15g of Du Jun orange wine, 8g of dark chocolate and a proper amount of cocoa powder (decoration).

1. Soften the butter at room temperature and beat it with an egg beater until it is slightly white.

2. break the egg and add it to the butter in several portions. Give full play to it every time, and then next time.

3. Mix cocoa powder, low flour and baking powder, and sift in butter in advance. Stir well.

4. Add sea salt and simply stir.

oven at 5.17℃ for 4 minutes, immediately demould, brush off a small amount of Dujun orange wine at the bottom, wrap it with plastic wrap and place it in a cool place. If you don't spray the noodles, let it stand for 2-3 days, and it tastes best.

6. Dark chocolate and Dujun orange wine melt from water.

7. spread it on the cake while it is hot. Floating

8. After smearing, put it in the refrigerator for 3 minutes.

9. Cut a piece of oiled paper, the size of which can be located in the middle of the cake and leak from all sides. Sift cocoa powder.

chocolate concave cake

2 eggs, 2 yolks, 2g honey, 3g white sugar, 4g dark chocolate, 15g cocoa powder, 1g low-gluten flour, 3g butter, 1g milk and 1g rum.

1. Put chocolate, butter and milk together in a container and melt it with insulating water.

2. Sift in low-gluten flour and cocoa powder and mix until there are no particles.

3. Pour rum, eggs and yolk, add sugar and honey, and beat the eggs with warm water until there are obvious lines.

4. Pour 1/3 of the egg batter into the chocolate batter and stir well.

5. Pour the batter into the remaining egg batter and mix well.

6. spread the tin foil in a 6-inch mold and pour the batter into the mold.

7. preheat the oven to 17 degrees and bake for 15 minutes.

chocolate nougat

22g of marshmallow, 55g of butter, 11g of peanuts, 11g of walnuts, 125g of milk powder, 2g of cocoa powder, 4g of black sesame seeds and 4g of cranberries.

1. add butter to a non-stick pan and melt it, then pour in cotton candy to melt it.

2. Pour in milk powder and cocoa powder and stir well.

3. pour in all kinds of nuts.

4. nougat mold is washed and dried in advance.

5. Pour the stirred nougat into the mold, knead it evenly by hand, roll it out, cool it to warm, and cut it into small pieces with a knife.