Ingredients: 5 eggs, 40g of low-gluten flour, 20g of cocoa powder, 70g of white sugar (30g of yolk paste and 40g of protein), 50g of milk, 50g of chocolate, 0/5g of corn oil/kloc, and 2 drops of lemon juice.
Practice: 1, before making a cake, it is necessary to explain that all ingredients involved in weighing should be weighed first, and don't change them at will unless you are very skilled and know the approximate weight.
2. Melt the chocolate block in water, add corn oil, white sugar, egg yolk and milk, stir well, and gently slide left and right with an eggbeater to mix well.
3. Sieve the low-gluten flour and cocoa powder twice, pour them into the egg yolk paste, and gently mix them evenly with an egg beater. Do not stir them clockwise to avoid gluten.
4. Drop two drops of lemon juice into the egg white to deodorize, and add the remaining white sugar to the egg white in three times. electric egg beater begins to send it at a low speed. After the egg white bubbles, it will be sent at a high speed for one minute, and then pay attention to the degree of protein sending while sending it at a medium and low speed. It feels that there is a great resistance, which means that it is almost the same, and the time when the protein can stand up a small sharp corner is just right.
5. Mix a spoonful of protein into the egg yolk paste and mix well.
6. Pour all the mixed egg yolk paste into the egg white, and stir it evenly with a scraper. Do not stir it, let alone stir it with electric egg beater.
7. The mold is oil-free and water-free. After pouring the cake paste, gently shake it a few times to shake off excess bubbles.
8, oven 165 degrees fire, preheat 5 minutes in advance, the cake can be baked on the ground floor for 35 minutes, do not open the oven at will, take the cake out and put it upside down after baking, and you can eat it after it is not hot.
Tips:
1, don't change the weight of ingredients casually, this is the premise, and do it after seeing the steps clearly.
2. All ingredients involved in stirring are turned over, that is, you stir the food with a spatula. Don't stir it clockwise, let alone use electric egg beater. I have really seen someone stir the cake paste with electric egg beater.
3. The mold of the cake must be oil-free and water-free, so that the cake can rise. The temperature and time of the oven are set according to your own oven. Generally, the domestic oven 165 degrees can be used for about 30 minutes.