The Hokkaido hurricane, which has the title of "the softest hurricane", is no stranger to many children's shoes. Nowadays, this Hokkaido hurricane with a rich chocolate flavor, children's shoes that like chocolate will definitely fall in love with it. A gentle chocolate hurricane, with a smooth chocolate cream filling, is just right, every bite is enjoyed!
First make a hurricane cake. The egg whites of the eggs are separated, and the egg whites are added to the fine sugar three times to send them. The egg whites are sent to the eggbeater, and the egg white can pull out a dry foaming state of an upright sharp corner. Send a good egg white into the refrigerator.
Because the good egg white can not wait too long, so we immediately start the next step, the egg yolk and the fine sugar mixed, use the egg beater to send the color to white, the volume is fluffy.
Add vegetable oil and whipped evenly. Add milk and whipped evenly.
The low-gluten flour and the cocoa powder are mixed and sieved into the egg yolk mixture.
Mix well with a spatula to make the egg yolk batter.
In 1/3 of the good egg whites, go to the egg yolk batter and use a spatula to mix from the bottom until it is evenly mixed. Add 1/3 egg white to the egg yolk batter and mix well in the same way.
The mixed batter is all poured back into the egg white bowl.
Use a spatula to mix again and again, it becomes a cake batter.
Put the oil paper tray into the cake mold, then pour the batter into the paper tray and fill it up at 6 minutes (you can also use a round or square cake paper cup to make this cake). Put the cake mold in an oven that is preheated and fired at 180 °C for about 15 minutes. Insert the toothpick into the center of the cake, and there is no residue on the toothpick that is pulled out, which means that it is cooked.
After the cake is cooled, it will retract, which is normal. Put the cooled cake in the refrigerator for storage.
Then make a chocolate cream filling. The egg yolk is broken up, add 15 grams of milk (within the formula), and whipped evenly.
Corn starch and cocoa powder are mixed and sieved into egg yolk.
Stir well to form a batter.
The remaining 135 grams of milk is poured into the milk pot and added to the sugar. Boil with medium heat to dissolve the fine sugar.
While smashing the egg yolk batter prepared in step 13, pour the freshly boiled milk until all is finished.
The resulting mixed liquid is sieved and returned to the milk pan.
Heat over low heat and stir with a silicone spatula to make the mixed liquid boil and become a thick chocolate Caesar sauce.
Pour dark chocolate right away.
Quickly and constantly stirring, the chocolate is melted by the temperature of the chocolate Caesar sauce and blended evenly with the sauce. The resulting thick sauce is stirred in cold water to allow it to cool quickly (if it is not in a hurry, it can be cooled slowly at room temperature) and then placed in the refrigerator to make it cold.
Then start to send whipped cream, pour whipped cream into a large bowl (Nestl whipped cream is usually stored at room temperature, but before refrigerator, it should be placed in the refrigerator until the temperature drops to about 6 °C, do not directly send normal temperature whipping cream, otherwise it is difficult to send) .
Use a electric egg beater to whipped cream to make it soft. (Light cream can keep the texture, but the texture is soft and unclear. It is enough to do this. You don't need to send it like we do a cake. Clear lines).
Mix the frozen chocolate sauce in step 19 with whipped cream and mix well with a spatula.
After mixing well, the chocolate cream filling is ready.
Put the chocolate cream filling into the squid bag (with a round hole-shaped garland), insert the garland mouth into the center of the hurricane cake and squeeze in the chocolate cream filling. You can squeeze as much as possible to make the cake stand up and become full. Put the cake with the stuffing in the refrigerator and store it for 2-3 days.
You can decorate the surface with a little sugar powder before eating.
1. Like the original hurricane of Hokkaido, this chocolate Hokkaido hurricane is also very soft. A closer look at its formula will reveal that this hurricane cake has a high egg content and a low flour content. It is a high-moisture, high-volume hurricane cake that is too strong to support the structure of the cake. Therefore, it usually collapses and shrinks very much after it is released. But don't worry, just because of the retreat, we have reason to squeeze in a lot of chocolate cream filling in the middle, make it full again, and, super delicious! 2, chocolate cream filling just when it is done is a smooth state, put into the refrigerator for a period of time will solidify. So when you are just doing it, squeeze into the cake. 3, this cake, the most delicious after eating. So, if you are not in a hurry to eat it, leave it in the freezer of the refrigerator.