Step one: make cocoa cake. 2 eggs (large size), 40g of sugar, 40g of low-gluten flour, 0/0g of cocoa powder/kloc, and 0/0g of butter (without salt).
The method of cocoa sponge cake: 1 preparation steps. After mixing flour and cocoa powder, sieve twice for later use. Fold the oven paper into a 20X20 box and put it on the baking sheet. Melt the butter. The inner side of the ring cake with a diameter of18cm is lightly coated with a layer of melted butter, and then put it in the refrigerator for later use. Preheat 170 degree oven.
2 Put the eggs in the basin and break them up with an egg beater. Fill the other basin with 60-degree hot water, and put the egg basin on it to beat the egg liquid. Add sugar and beat continuously after foaming. When the amount of egg liquid is 3 times, remove the hot water basin below. Continue to beat the egg liquid until the egg liquid stirred by the eggbeater can write numbers and the traces of numbers can be clearly seen when it falls.
Pour the sifted flour and cocoa powder into 2 bowls and gently mix them with a flat shovel. The powder is gone. Add butter and mix gently.
4 Pour 3 into the stacked paper box on the baking board, level the surface with a spatula, and bake in the oven for 10~ 15 minutes. After baking, take it off and put it on the cake rack to cool.
The second step is to make chocolate Mu Si. Formula: 6 grams of GELATINE)6 powder, 3 spoons of water, 80 grams of chocolate, milk 120 ml, rum 1TSP, 2 egg whites (large size), 60 grams of sugar and 200 grams of fresh whipping cream.
1 Put gelatin powder into a bowl, sprinkle with water and mix well. Chop the chocolate for later use.
2 Heat the milk in the pot, and take it out before boiling. Be careful not to boil the milk.
3. Pour chocolate and rum into 2 bowls, then pour 1 and mix well for later use.
4 Beat the egg whites and cream in 2 pots respectively. Both of them should be hit to the extent that the angle formed by the foam in the basin can stand up after stirring the foam with an eggbeater.
5 Add the beaten cream and egg whites into 3 bowls respectively, and gently mix well.
6 put the cocoa cake into the ring-shaped inner bottom, pour in 5, and refrigerate and solidify in the refrigerator.
7 Take out 6 and decorate it. Can be decorated according to personal preference.
Pudding practice
(1) 60g of brown sugar, 60g of brown sugar, 200g of water and jelly powder15g.
(2) 300g of milk, 30g of brown sugar and 2 whole eggs.
L. in the material (1), first take 50g of water and jelly powder, and stir until it becomes transparent. Pour brown sugar, brown sugar and the rest of the water into the pot, and boil it into a dark brown syrup. Then pour jelly powder into the mold and mix well. Pour it into the mold while it is hot, and let it cool, and it will be jelly-like.
2. Heat the milk at about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the egg, filter it twice with a sieve and pour it into the condensed caramel.
* Note: Do not pour the egg liquid before the caramel jelly is solidified, so as not to mix the two.
Part of the cake: (a) 2 egg yolks, 50g salad oil, 70g water, low-gluten flour100g, baking powder1/4 teaspoon.
(b) 2 egg whites, fine sugar100g.
1. Mix the flour and baking powder in the material (a) and sieve, then add the liquid material and mix well.
2. Beat the egg whites, add the fine sugar twice, and continue to beat until it stands upright. Pour L/2 egg whites into the batter, mix well, then pour in1/2 egg whites, mix well quickly, and pour into the baking mold.
3. Preheat the oven to 170℃ first, put the baking mould on a baking tray with water (water is about the height of baking mould1/3), bake for about 40 minutes, take it out, cool it, and then refrigerate it. When the pudding is cold, do it backwards and demould it.