The original recipe of this chocolate cake comes from @自由路希文. The practice is adjusted in combination with the characteristics of chocolate cake. The cake paste is not defoamed, no black spots are sinking, the thickness is moderate, the finished product is soft and delicious, and I am very satisfied.
The milk is heated 80 degrees and the salad oil is evenly stirred. It should be carefully stirred and fully emulsified.
Add cocoa powder and heat and stir evenly. Cocoa powder heating oil will stir the cocoa flavor.
Sift into the low powder, stir the zigzag until there is no dry powder, do not stir it evenly, then the batter is very dry.
Add egg yolk one by one, zigzag to the batter smooth and bright
Protein plus a few drops of lemon juice, three times plus sugar to send to wet foam
Take 1/3 meringue and mix with cocoa batter. This step can be mixed with a manual egg beater. Pour the mixed protein cocoa batter into the meringue bowl and mix well.
Pour the mixed batter into the baking sheet of the oiled paper, break the large bubbles, and feed the oven to a preheated 180 degree oven.
Adjust to 165 degrees, bake for 20 to 25 minutes, remove the baking tray and remove the cake.
Add 20 grams of sugar, send 200 to 250 grams of cream for filling, roll it in the refrigerator for more than 3 hours, then slice and enjoy
165 degrees is the temperature for my oven, and I adjust myself by the baking temperature of my own cake.