material
Egg yolk paste
Low gluten flour: 70g
Egg yolk: 4 pieces
White sugar: 20g
Milk: 45g
Salad oil: 45g
Cocoa powder: 15g
Meringue
Egg whites: 4.
Fine sugar: 60g
Lemon juice: 5 drops
Light cream: 150g
White sugar: 15g
method of work
1: egg white and yolk are separated, and milk, salad oil and 20g white sugar are added into the yolk and stirred evenly.
2: Mix and sieve the low-gluten flour and cocoa powder, add them into the egg yolk and stir well.
3: Egg whites with fine sugar and lemon juice are sent to a dry state with electric egg beater.
4: Add one-third of the egg white cream to the egg yolk paste and stir it up and down evenly.
5: Pour into the remaining egg white cream and stir well. Stir in the same way. Remember not to defoam.
6: Pour it into a gold baking pan, scrape it with a plastic scraper and shake it twice.
7: put it in a preheated oven, and bake at 160 degrees for 25 minutes.
8: Back-buckle after being taken out of the furnace to be cooled, and then press out the shape with a circular Mu Si die.
9: Add 15g of white sugar to whipped cream, and pour the cream into a disposable paper bag.
10: first put a piece of cake on the bottom, then squeeze a layer of cream, then cover a layer of cake, then squeeze the cream, and finally cover a small layer of cake with some fruits on the surface for decoration.
1 1: the total * * * is three small cake slices as a group, and a proper amount of fruit can be added in the middle to increase the taste.
1: egg white and yolk are separated, and milk, salad oil and 20g white sugar are added into the yolk and stirred evenly.
2: Mix and sieve the low-gluten flour and cocoa powder, add them into the egg yolk and stir well.
3: Egg whites with fine sugar and lemon juice are sent to a dry state with electric egg beater.
4: Add one-third of the egg white cream to the egg yolk paste and stir it up and down evenly.
5: Pour into the remaining egg white cream and stir well. Stir in the same way. Remember not to defoam.
6: Pour it into a gold baking pan, scrape it with a plastic scraper and shake it twice.
7: put it in a preheated oven, and bake at 160 degrees for 25 minutes.
8: Back-buckle after being taken out of the furnace to be cooled, and then press out the shape with a circular Mu Si die.
9: Add 15g of white sugar to whipped cream, and pour the cream into a disposable paper bag.
10: first put a piece of cake on the bottom, then squeeze a layer of cream, then cover a layer of cake, then squeeze the cream, and finally cover a small layer of cake with some fruits on the surface for decoration.
1 1: the total * * * is three small cake slices as a group, and a proper amount of fruit can be added in the middle to increase the taste.