Recipe: Natural yeast chocolate cake

Home Cooking Recipe: Natural yeast chocolate cake

Notes:

Super-sweet chocolate but think of the remaining ferment of a large can in the refrigerator, do not fear that it is a waste, then went to find this recipe and then add his own adaptation. The finished product is also disappointing. The rich chocolate taste satisfies the desire to eat chocolate and quickly consumes my big head. The amount of sugar and oil are not too large, and the taste is strong and solid. Before the infancy, many of the yeasts left in the refrigerator, want to consume quickly, and the activity requirements are not high, fast cake is the best choice. ------ Fang Zi can make a 1 pound cake mold or a standard size Muffin 6 (the first time to write recipes, there are questions welcome everyone to point out, I hope everyone will not give up, thank you.)

Ingredients:

Steps:

  1. Preparation: heating the microwave or melting the chocolate to melt

  2. Mold smearing dust or pad into baking paper, such as the Muffin mold into the paper mold

  3. Mix the yeast, milk and flour, stir into a thick batter, cover with a plastic wrap, and let stand for 1 to 2 hours at room temperature. (If you don't stand still, it's fine. Just let the yeast raise the acidity of the dough and improve the organization. There is not much demand for the cake.)

  4. Preheat the oven 180 degrees. After mixing the sugar, salt, baking soda, baking powder, cocoa powder, and coffee powder, add the oil and melt the chocolate and mix until it is slightly thick. Add the egg and mix well.

  5. Add 2 kinds of yeast batter, be patient, don't over-mix and avoid gluten. (use the egg beater for better operation)

  6. Pour the evenly mixed cake paste into the mold of the paper (or oil), and scrape the surface slightly, about 8 minutes.

  7. Delivered into the oven 180 degree Muffin mold 30 minutes pound cake mold 35 minutes (depending on the situation, to insert the toothpick without batter out to determine whether the cake is cooked)

Tips:

1, this cake is only chocolate, natural, no cat's brown sugar, cinnamon banana is so rich in taste, in order to enrich the taste, you can freely play, add nuts, chocolate crushed, banana puree, dried fruit and so on. 2, paper cup decoration: coffee frosting (sugar powder 20g, coffee powder 1/2 teaspoon, water 1 tablespoon); simple sprinkling powder; cream 3, the amount of sugar is not high, try not to reduce.


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