Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 4 ) | Soybean oil ( 40g ) |
Fine granulated sugar ( 120g ) | Low-gluten flour ( 60g ) |
Corn flour ( 20g ) | Chocolate powder ( 10g ) |
Milk( 30g ) | Chocolate ( 15g ) |
Whipping cream ( 200g ) | Fine sugar ( 20g ) |
Chocolate powder ( 10g ) |
1.Pour in 30g of milk, 40g of soybean oil and 30g of fine sugar, and stir evenly with a manual egg beater
2.Separate the egg whites, pour in the egg yolks and mix until the fine sugar melts
3.Sift 60g of low-gluten flour + 20g of corn flour and 10g of chocolate powder, stir evenly
4.After the batter is mixed, let it rest for 10 minutes to allow the batter to fully emulsify
5. Add 90g of fine sugar to the egg whites and beat from low to high speed until dry peaks
6.Add one-third of the whipped meringue into the batter, and mix evenly from bottom to top
7.Pour the batter into the remaining meringue after stirring slightly, and stir evenly using the same technique
8.Pour the cake batter into the 6-inch mold, shake it left and right and shake it gently to defoaming
9.Put in the preheated oven and bake at 160 degrees for 45 minutes
10.Take out 15g of chocolate and melt it in boiling water
11.Pour an appropriate amount of whipped cream evenly Stir
12. Add 20g fine sugar to 200g whipping cream and beat with an electric egg beater until Yoghurt status
13. Pour the melted chocolate into the whipped cream and mix thoroughly.
14.After the cake is unmoulded, use a knife to cut a small opening in the center of the cake and take it out
15.Put the chocolate cream inside and glaze it
16. Lift the cake at a small angle and shake your wrist to make the chocolate cream form a natural flowing curve
17.Sift cocoa powder on the cake surface
18.Put the chocolate into the decorating tape and extrude the pattern on the cake surface
19.Dangdang~finished product
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