I always liked all kinds of chocolate desserts. I had never baked the chocolate cake before. I have never baked it. Later I ate a chocolate cake in Macau. It is very delicious. The chocolate is very rich. I always wanted to make this chocolate. Basic cake. Later, under the introduction of Mr.. I met the master who made this cake. I immediately apprened him and gave it to me. But Fangzi is not suitable for the family version. After studying with him, I changed some parts of Fangzi. Next. Some raw materials are removed. The temperature has also been adjusted. There is a new formula. You can try! I feel good about myself. This recipe is also suitable for cake embryos and mousse!
Weigh all the ingredients. Butter and half of the sugar are melted in the water and ready for use. Separate the eggs. The egg whites are placed in the refrigerator.
Add the egg yolk to the milk or water and mix well.
Slowly add the prepared butter. Stir well.
Because cocoa powder is easy to defoam. It must be mixed into the oven immediately. So first send egg white. 160 degree preheating oven. The remaining sugar is added to the egg white three times. First add a few drops of lemon juice to the egg white to form a fisheye bubble. Add 1 /3 sugar. Add a fine texture to add 2/3 sugar and vanilla extract. Continue to hit a little grain to add the remaining sugar. Always hit the hard foam. There is a small sharp corner.
The beaten protein is first placed in the refrigerator. The cocoa powder is sifted together with the low powder. Add the egg milk and mix it evenly.
Take the meringue out and first use hand to stir it back to softness. Take 1/2 batter and mix thoroughly. Pay attention to the strength and be gentle. Be careful to defoam. Then pour back into the protein cream and mix evenly.
Pour quickly into the 6-inch mold. Shocked a few times to break the big bubbles. Immediately into the oven.
The lower layer of the oven. First roast for 150 minutes at 150 degrees. Adjust 130 degrees for another 20 minutes. Cover the tin foil at the right time to prevent cracking.
The furnace is free to fall at a height of 10cm from the stage. The heat is immediately detonated on the cooling net.
After completely drying out, there is no pressure to release the mold by hand. Complete and beautiful edges. No dips.
Remove the cocoa powder and reduce the sugar to 50g. The same method makes an original taste. Very sweet and delicious. Stop it. If you don't like chocolate, you can try this.
I want to perfect the mold release. It must be completely cool. There is no temperature at all. Don't worry. Be patient.