70 grams of low-gluten flour
Cocoa powder 15g
Five eggs
70 grams of fine sugar.
50 grams of corn oil
70 grams of hot water
A few drops of lemon juice
How to make an 8 inch cocoa cake?
First, pour 70 grams of boiling water into cocoa powder, stir well and let it cool for later use.
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After cooling, add corn oil and stir well.
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Sift in low-gluten flour, mark Z, and stir until there is no dry powder.
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At this time, separate the eggs, add the yolk to the cocoa batter, and separate the egg whites into a clean basin without oil and water.
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Egg yolk paste is Z-shaped, stir well for use.
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Add a few drops of lemon juice to the egg white and add sugar three times. When the big fish bubbles for the first time, the small bubbles bubble for the second time, and the lines appear for the third time, they are dried and foamed, and small sharp corners are erected.
At this time, the oven is preheated and fired 145 degrees for 50-60 minutes.
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Add 1/3 protein to the egg yolk paste, cut into sections or stir well.
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Pour it back into the remaining egg whites and cut or stir well.
Shake out big bubbles and pour them into the mold from a height of 30cm.
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Shake gently to make the batter smooth, and scrape the surface with a scraper.
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Bake in a preheated oven at 145 for 50-60 minutes, and adjust according to your oven temper.
Insert a toothpick at the last 10 minute. If there is no batter on the toothpick, it is baked. If there is batter on the toothpick, it is necessary to extend the time appropriately.
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After baking, take out the mold to shake off the hot air, buckle it on the drying net, and cool and demould it.
I didn't reverse it and I didn't take it back.
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It's good to eat alone or decorate flowers.
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Six inches, three medium eggs.
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It has gone up.
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Full mold
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6.5 cm high
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skill
1. protein should be in place.
2. The baking temperature should not be too high, which is easy to crack.