The amount of liquid is large, it is not recommended for novices to make the finished product delicate and moist, and the cocoa flavor must be tried by novices! Do not! Want! change! square! child! This recipe uses an egg with a shell of about 65 grams. As long as you choose the egg at 65 grams (60-70), you can bake a six-inch round mold with 2 eggs! set! can! full! mold! Bake a seven-inch round mold with 3 eggs! set! can! full! mold! Bake an eight-inch round mold with 4 eggs! set! can! full! mold! Baking mold: 7 inch live bottom, 18cm round mold baking time: 60min baking temperature: 150 ° C 6 inch round mold, square material all materials multiplied by two-thirds 8 inch round mold, square material all materials multiplied by four-fourths
Preparation: 40 grams of boiling water, pour into the cocoa powder and mix well, let cool. Eggs are best refrigerated in the refrigerator. Protein and egg yolk are separated. The protein is placed in the refrigerator and then refrigerated. The low powder is sieved one time in advance. This cocoa sauce is not very thick, but it is very thin, but it is very fine after mixing. It is powder-free and has no particles. So when you finally mix with the cake paste, you need to mix a part and then mix it all at the end.
Make egg yolk paste: Add egg yolk to the sugar and stir until dissolved. If the egg yolk is refrigerated, it can be heated and stirred with water. Accelerate the dissolution of sugar, leaving the water after stirring
Add 30 grams of water and stir for about 30 seconds to a uniform state. The bubble is very large at this time.
Add oil and continue to stir until it is fine. The surface layer is white and gently stirred. The bottom of the egg yolk liquid is still darker in color, and the surface will appear when the texture appears. The so-called emulsification relies on the decomposition of oil into fine particles to mix foods of different natures. Finally, the water and oil are mixed into a uniform emulsion state. The emulsified egg yolk paste can reduce the separation of oil and water, increase the foaming power, and increase the volume. Blended with the batter, it can make the cake texture fluffy and soft, making the cake more delicate and soft. It can also reduce the loss of moisture during the baking process, making the product moister and delaying aging.
Once again, the sieving powder is added in one portion and stirred until the powder disappears.
Add 15ml brandy or liqueur and mix well.
Making a meringue: The protein is added to the granulated sugar three times and distributed to the eighty-nine distribution state. At this time, the oven can be preheated, and the preheating temperature is higher than the baking temperature by 30 °C.
Mixed protein cream and egg yolk paste: Pour 1/3 of the protein cream into the egg yolk paste and mix well. Pour the mixed cake paste into the remaining protein bowl and mix well. Method: Mix and mix, as long as you do not draw a circle. According to the stirring method of the island, it can be completed within 20-30 seconds.
Attachment: Recently, the agitation method of the island is adopted, which is very fast and uniform. To put it simply, enter the knife in the middle of the mixing bowl, cut it to the left and bottom of the basin, and need to make a “click” before the scraper to touch the mixing bowl. Draw an ellipse at the bottom left of the basin, lift the blade, and then return to the center of the basin. The entire process does not need to flip the wrist. For each circle drawn, the left hand should turn counterclockwise. The operation should be continuous and stirred about 2 times a second. Occasionally scrape the basin. The meringue and egg yolk paste can be stirred in 20-25 seconds. Quick operation prevents the protein cream from forming small particles. For detailed pictures, please refer to 'The Cake Classroom of Kojima Teacher'.
Mix cocoa sauce: Take out a portion of the batter, pour the cocoa sauce, the scraper is perpendicular to the batter, cut straight into the knife from the center, and straighten it to the position around 8 o'clock. Then turn the knife and turn the egg paste from the scraper up. Cover the surface of the egg paste. At the same time, the left hand turns the counterclockwise. Repeat this action to allow the batter to stir quickly. The stirred cocoa-containing batter was poured into the remaining batter and stirred in the same manner.
Baking: Pour the cake paste into the baking mold, scrape it with a small spoon, and then gently shake it into the oven for a few times. The temperature is changed to 150 ° C for 60 minutes.
Baked out: Free fall on the 30-40cm high on the kitchen counter, and immediately buckle down. Release the mold after cooling.
For detailed notes on hurricane baking, please refer to the following hurricane practices, steps, tips, 7 inch 3 egg original flavor: https://www.xiachufang.com/recipe/100105722/ 6 inch 2 egg original hurricane :https://www.xiachufang.com/recipe/100129276/6 inch Matcha Hurricane: https://www.xiachufang.com/recipe/100133691/Fruit School Black Tea Hurricane https://www.xiachufang.com/ Recipe/100142974/ Again, this recipe is not suitable for novices. If your level of hurricane bake is very stable, try it. If you have various problems with your hurricane, you can't adjust the temperature and time of your usual hurricane, and the cocoa sauce is not adjusted. If you want to do it, please read all the introductions, steps, and tips in the four square links above. Novices please don't change the recipe at will. This is the original side of the fruit school, the classic can not be classic, do the problematic check your own methods. Among the brandy, I replaced it with apple liqueur. It can also be replaced with other fruit-flavored liqueurs, or rum. Brandy is a wine made from fruits and fermented and distilled. Rum is obtained by extracting sugar cane and fermenting it in fermented oak barrels. Corn germ oil can also be used for vegetable oil and salad oil. The eggs I use are an average of 67 grams (with shells). Cocoa powder is washed with boiling water, not hot water. You can directly put the bowl of cocoa powder on it, burn a pot of boiling water and pour it directly to measure the weight, then carefully stir until the state of uniform cocoa sauce.