Recipe: Coffee sea salt chocolate hurricane

Home Cooking Recipe: Coffee sea salt chocolate hurricane

Notes:

After eating a big cookie, I found out how wonderful chocolate and sea salt are together, and the coffee bailey sweet hurricane is really love, so it will be praised to mix these four flavors together, try it! The double richness of coffee and Bailey sweet, combined with the double surprise of chocolate and sea salt, is the gospel of coffee fans & alcoholic & chocolate poisoning patients! Square amount: 17cm hollow mold remember to see tips!

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all the ingredients, add a spoonful of hot water to the coffee powder, mix and cool, and let the egg yolk and egg white separate. The egg white is placed in an oil-free basin and stored in the refrigerator.

    Prepare all the ingredients, add a spoonful of hot water to the coffee powder, mix and cool, and let the egg yolk and egg white separate. The egg white is placed in an oil-free basin and stored in the refrigerator.

  2. Home Cooking Recipe: Mix the egg yolk and white granulated sugar with egg dregs, add corn oil and mix well, then add coffee liquid, water and bailey sweet in turn, stir evenly every time.

    Mix the egg yolk and white granulated sugar with egg dregs, add corn oil and mix well, then add coffee liquid, water and bailey sweet in turn, stir evenly every time.

  3. Home Cooking Recipe: Sift in low powder, stir evenly into egg yolk paste with egg pumping in an irregular direction, set aside

    Sift in low powder, stir evenly into egg yolk paste with egg pumping in an irregular direction, set aside

  4. Home Cooking Recipe: Remove the protein, use the electric egg beater to hit the coarse bubble, add the white sugar three times, and send it to eight or nine points, that is, lift the eggbeater with a small pointed corner with a hook.

    Remove the protein, use the electric egg beater to hit the coarse bubble, add the white sugar three times, and send it to eight or nine points, that is, lift the eggbeater with a small pointed corner with a hook.

  5. Home Cooking Recipe: Preheat the oven 180 degrees (10 degrees higher than the baking temperature), take one-third of the protein into the egg yolk paste, mix it evenly with a spatula, and then pour all the remaining protein back, mix it quickly and evenly, avoiding it. Over-mixing leads to defoaming

    Preheat the oven 180 degrees (10 degrees higher than the baking temperature), take one-third of the protein into the egg yolk paste, mix it evenly with a spatula, and then pour all the remaining protein back, mix it quickly and evenly, avoiding it. Over-mixing leads to defoaming

  6. Home Cooking Recipe: Finally add chocolate beans, grind into sea salt, gently mix a few times

    Finally add chocolate beans, grind into sea salt, gently mix a few times

  7. Home Cooking Recipe: Pour the cake paste into the mold, hold the hollow part, gently shake it a few times, into the oven, the middle and lower layers, 170 degrees, 35 minutes

    Pour the cake paste into the mold, hold the hollow part, gently shake it a few times, into the oven, the middle and lower layers, 170 degrees, 35 minutes

  8. Home Cooking Recipe: The baked cake is immediately taken out, the buckle is cooled, and the mold is released.

    The baked cake is immediately taken out, the buckle is cooled, and the mold is released.

Tips:

1. In fact, there is not so much attention to each other. Everyone has their own habits. Just mix them evenly, but don't over-mix them to cause defoaming. 2. If chocolate is large, it should be cut into small pieces in advance. The amount of sea salt I used directly. I tried 4g of sea salt. The taste is not particularly prominent. The sweetness of chocolate and the salty taste are the taste of my love. I usually add 5g4. In fact, I think the saltiness of sea salt is not the same as ordinary salt. It has a refreshing taste and does not have the feeling of salty bitterness. So if you really feel salty, let it be as it is.


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