This time, the white chocolate is remelted and smeared around the cake. The pieces made by the chocolate chips are not the same, but they have a taste. The top of the cream I used was covered with some fragrant coconut shreds, adding a touch of texture and texture. Finally, I tied a cotton lace edge and finally got it.
Roasting incense is preheated at 175 degrees Celsius; take out the flesh for later use
First, make a hurricane cake, in fact, it is usually a routine for hurricane cakes: egg yolk and sugar whipped until the color is lighter. Add flax and oil when fluffy, stir evenly, then add passion fruit, stir again; flour and soak Mix the powder in advance and then sieve it twice, then sieve it into the egg yolk solution.
Stir well, the egg yolk paste will be fine.
Protein is also the old rule, first whipped to the big bubble, add the Tata powder, and then continue to beat the sugar three times to add the erect small tip
Mix the egg yolk paste three times with the cut and mix method
Pour into the prepared mold; then put it in the preheated roast for 40 to 45 minutes or until it is baked
Prepare chocolate when baking the cake: Put the chocolate in a clean stainless steel container
Heated and melted by water (note that the container must be water-free, and the temperature of the bottom water should not be too high. Otherwise, the melted chocolate will harden again and then return to room temperature for a while and then it will easily become soft.)
Then use a spatula to smear a piece of blade on the silicone pad or baking paper; after styling, put the chocolate in the refrigerator until it is completely solidified and hardened.
After the cake is baked, the buckle is cooled and demolded.
Divided into three pieces
Put the creamy ingredients in addition to the passion fruit, send it until the cream does not flow, then mix the passion fruit; put the cream between the cake pieces, and apply cream on the surface and sides of the cake.
Take the formed chocolate chips out of the refrigerator, carefully separate them from the paper, and then stick them on the side of the cake.
Finally, sprinkle the roasted coconut on the surface of the cake.
If you like, you can also tie it with me like a belt.