Chocolate Mu Si Cake Method

Step 1: Make cocoa cake. 2 eggs (large size), 4 grams of sugar, 4 grams of low-gluten flour, 1 grams of cocoa powder and 1 grams 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 2X2 box and put it on the baking sheet. Melt the butter. The inside of the 18 cm diameter ring cake is lightly coated with a layer of melted butter and then refrigerated in the refrigerator for later use. Preheat the oven at 17 degrees.

2 put the eggs in the bowl and break them up with an egg beater. Fill the other basin with 6-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.

3 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 carton on the baking sheet, level the surface with a spatula, and bake in the oven for 1~15 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 gelatin powder, 3 spoons of water, 8 grams of chocolate, 12 ml of milk, 1TSP of rum, 2 egg whites (large size), 6 grams of sugar, and 2 grams of fresh whipping cream

1 gelatin powder into a bowl, and sprinkle with water and mix well for later use. Chop the chocolate for later use.

2 Heat the milk in the pan, and take it out before boiling. Be careful not to boil the milk.

3 pour chocolate and rum into 2 cups, and then pour 1 cup 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 whipped 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 method

(1) 6 grams of brown sugar, 6 grams of brown sugar, 2 grams of water, 15 grams of jelly powder

(2) 3 grams of milk, 3 grams of brown sugar, and 2 whole eggs

L. In material (1), first take 5 grams of water and jelly powder, and stir until 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 6℃ and mix it with brown sugar. After the sugar is dissolved, let it cool, mix it 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, 5g salad oil, 7g water, 1g low-gluten flour, 1/4 teaspoon baking powder

(b) 2 egg whites, 1g fine sugar

1. Mix and sieve the flour and baking powder in the material (a) first, 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 1/2 of the egg whites into the batter, mix well, then pour 1/2 of the egg whites, mix well quickly, and pour into the baking mold.

3. Preheat the oven to 17℃, put the baking mould on a baking tray with water (the water is about 1/3 of the height of the baking mould), bake for about 4 minutes, take it out, cool it, and then refrigerate it. When the pudding is cold, reverse it and demould it.