The key ~ ~ I hope that the original hurricane will become a friend after the proficiency, and then do this cocoa hurricane. The original hurricane practices and answers to frequently asked questions ~https://www.xiachufang.com/recipe/101759278/ I found that the oven I just bought was too big. I used to have a hurricane 140°C for 40 minutes. Today, I found that the original temperature time is no longer enough. It takes 50 minutes at 150 °C. So the temperature of each oven is different, the same oven is new and used for a long time. Everyone must use the oven to bake things and try the temperature. This side of the cocoa hurricane is soft and soft. The cocoa tastes moderate and the sweetness is moderate. Do not add or subtract materials at will. 8-inch live bottom mold temperature 150 ° C time 50 minutes oven middle layer. The cake mold is located in the middle of the oven. Half of all materials in 6 inches.
Prepare a clean small bowl and small bowl. Prepare a small pot of water-free and oil-free eggs. Separate the egg whites in the small bowl. When separated, pour the egg whites in an oil-free basin and place the egg yolk in another small basin. Separate four eggs in turn. In order to avoid the eggs from being broken, separate them with a small bowl. I forgot to take a picture. . . .
The protein solution is placed in the refrigerator for refrigerating, and then the kettle is boiled. Use a manual egg beater to break up the egg yolk, don't break it, evenly spread it, then pour 25 grams of white sugar and 40 ml of water, and whipped until the sugar is completely melted. There are a lot of small bubbles in the whipping process, it doesn't matter. In order to facilitate the melting of sugar, here I use warm water, the temperature is a little warm to the touch. Don't use hot water if you don't want to drink egg soup. If you are not good at this temperature, use cold water.
Pour 40ml of corn oil into the egg yolk and whipped with a manual whisk to the emulsified state. The small bubbles are gone and the feeling of white foam becomes. The liquid is a bit thick, the egg beater runs through the lines, and the yellow liquid is under the lines. Emulsified successfully. Here you can draw a circle of stirring and a zigzag stir, feel like a pause for a minute, then use the egg beater to see if it is the picture, if it is, you can.
The egg yolk solution is sieved into the low-gluten flour three times. The first time you can sift 40 grams, use a manual egg beater zigzag stir, while turning the pot with your left hand, each position is stirred until there is no dry powder. The second time can be sieved into 20 grams, the same stirring until no dry powder, check whether the state of the egg yolk paste is as shown in the figure, the thick and shiny egg beater has crossed the lines and does not disappear immediately, picking up a part of the batter uninterrupted Underflow, the batter that flows down will not disappear immediately, and it will take about 2 seconds to disappear. (Image in the next step) Don't leave the rest of the flour at this time. If the egg yolk paste is still relatively thin, and it has no traces or disappears quickly, the batter that is picked up is in a low state and does not flow continuously. It is necessary to sift the remaining 20 grams of flour and then evenly check the condition. Different flours have different water absorption properties, so you may reach 70 grams or 90 grams of flour. The number of grams is not dead, mainly looking at the batter state. When the time is almost over, add a little bit of flour to prevent the batter from being too dry.
This state is ok, delicate and shiny, super nice ~
Modulate the cocoa paste. Take a clean bowl and add 20 grams of cocoa powder. Pour 50ml of the boiled hot water measuring cup into the cocoa powder. Stir slowly with a spoon until there is no cocoa powder. Tilt the bowl and check if the bottom of the bowl is evenly stirred and thoroughly stirred. Then set aside and let it cool.
Remove the refrigerated egg whites from the refrigerator. Prepare the scraper and electric egg beater (I don't mind if you don't feel tired. Haha) Check that the scraper and egg beater are water-free and oil-free. Then take fresh lemon and squeeze the juice into five or six drops and drip into the egg white. It can also be replaced with white vinegar. The eggbeater opens the lowest file and starts to beat the egg whites.
Soon after the egg whites turned white, there were a lot of bubbles (the picture was a little bit beaten, the bubble should be bigger than this.) Put 20 grams of white sugar at this time, continue to evenly beat the white sugar with the lowest file, then switch the middle file. Continue to fight protein. The highest 5th egg beater can be used in 3 files. Do not use high grade, otherwise the beaten protein cream is not stable enough.
The mid-range hit will hit as shown in the figure, the bubble is obviously smaller. Turning the egg beater has a grainy but not obvious, and the eggbeater can not bring the protein cream. At this time, add 20 grams of white sugar, first use the low-grade to evenly beat the white sugar, and then change the middle file to continue to fight protein. When playing, the eggbeater should slowly circle in the basin, and each position will be hit. Don't just hit one position. The eggbeater should have a slight contact with the pelvic floor and the basin, and you can hear the sound. If the protein at the edge of the pot cannot be beaten, scrape it off with an oil-free oil-free scraper and get it in the middle.
At this level, as shown in the figure, the eggbeater turns a few turns off and immediately lifts it up to pull out the big hook, then add the remaining 20 grams of white sugar. Then the low-grade sugar is evenly beaten, and the middle gear is played for ten seconds. After that, the protein is in a low-grade state and stopped.
In the low gear, turn the eggbeater twice to close the eggbeater head, and the sharp corners appear. The place where the eggbeater is lifted in the basin also has sharp corners. When the meringue is shiny and does not cake, there is resistance to turning the egg beater. That's it. Let's take a look at some of the pictures that the protein has played. You can see that such a protein cannot be used as a cake.
The picture is played. The meringue is agglomerated and loose.
Close to see the organization is rough, no luster. This proves that it has been played.
At this time, preheat the oven, which is 10 °C higher than the temperature when roasting. I preheated 160 °C here and set the time for 10 minutes. After the protein is well prepared, use a spatula to take one-third of the protein into the egg yolk paste, mix it evenly, and generally can't see the white color, and it's okay. Then pour all the mixed cake paste into the remaining whipped cream basin, mix thoroughly with the mixture and the mixture, not a trace of white. You can use your own habits as long as you don't draw a circle, because it will defoam.
The picture shows a mixed cake paste. Thick and shiny, the scraper is light and elastic. The batter traces flowing down the scraper did not disappear. If it is not as thick as the picture, it is the place where there is no place in front.
Scrape a small portion of the cake into a cool, cocoa paste bowl and mix evenly. Here, because the cocoa paste is relatively thin, the mixing action is faster. Therefore, novices are not recommended to do cocoa hurricane because it is easier to defoam.
Pour the mixed cocoa batter into the remaining cake paste basin and mix well in the same way. Because of the addition of cocoa paste, the technique must be fast and gentle, so you need to skillfully mix the cake paste.
Pour the mixed cocoa cake into an 8-inch mold. When you are down, be careful not to pour it in. You should pour the cake paste slowly about ten centimeters from the mold. I can see that the cake paste is layered up and high, and finally filled with mold. After the pour is finished, the state of the cake paste should be very uneven as shown in the figure, which means that the cake paste is thick.
After the pour is finished, lift the mold about ten centimeters, let the mold do the free fall motion, and the cake paste will gradually flatten. It's not very flat. It doesn't matter. During the baking process, as the cake grows taller, the surface will gradually flatten. At this time, the cake paste should be about seven minutes of the mold. I have sprinkled some high-temperature chocolate beans at home, and this is optional. Check if the oven is warmed up and the heat pipe is no longer red when it returns to normal color.
Place the mold on the baking net in the middle layer of the oven. My oven is on the picture, a total of four floors, so I put down the second floor. It can be seen that the mold is located approximately in the middle of the oven. After the preheating is completed, put it in and quickly close the oven door. The temperature is adjusted to 150 ° C for 50 minutes.
When you are near time, use a toothpick to check if it is dry, or if you take a shot, there is no rustling, and you can quickly rebound without leaving a fingerprint. Bake it out and take it out and lift it around the table for about ten centimeters. Just shake it up, don't make it better. . . The cake will collapse. . The recipe for baking this cake should be full. In order to not damage the surface of the cake, the buckle can be reversed as shown. Use two baking trays to hold up the mold, or use a cutting board. If the mold is not full, it can be directly buckled on the grill.
Be careful not to touch the inside cake. Thoroughly cool and demould at least for three or four hours. My family has been saying that I am hungry. hungry. . In fact, it is awkward. . Have you asked 5 minutes? ~ Not good yet~ When can I eat ~ ~ No way. . . Let him urge me to demould in less than two hours. . So it was a little bit like the one I expected. . It’s not easy to raise a ghost. .
Released by hand. Gentle, the mold turns slowly and the bottom is the same. Will not drop a lot of slag. Because the demoulding is a little too early, it is a little short. . So be sure to cool thoroughly before you can release it~ At least three or four hours~~ But I know that you will not dislike me _(:з'∠)_Yes (눈_눈)
A lot of chocolate beans are super delicious ~ 趁 hot cut to enjoy it ~ ~
Gently and slowly cut with a stainless steel serrated knife. The interior is still good~ I finally stopped a certain claw that stretched out to the cake under my strong obstruction~~
Because I haven’t taken the photo yet~
Ok, you can eat it~~~ It’s eaten in less than half an hour~~_(:з”∠)_Everyone, let’s do it now~ I look forward to your work.
If you have any questions, you can go to my other recipe to find the answer. Https://www.xiachufang.com/recipe/101759278/ The 25th to 30th steps in the steps may have problems with you. All utensils in contact with the protein must be anhydrous and oil free. Cocoa powder needs to be washed with water. Otherwise it is easy to agglomerate. Low-gluten flour should be screened at least once. I chilled the protein solution and sent it to the middle for about 6 minutes. However, this is also related to the freshness of the eggs, the amount of lemon juice, the uniformity of the fight, the ambient temperature and so on. Here is just a reference for everyone. Don't fight, don't hit it. Thoroughly cool and then demould. . . The whole process is reversed before demolding. First endure a little locust in the stomach ~ ~ ~ key points ‵ (‵ □ ') 其余 The rest are some of the old problems. It is recommended that the original hurricane be no problem and then do this. You will feel a lot simpler. I wish all of you a good cake to have a good-looking cake~ Conquer yourself~