Black Forest Cake is a traditional representative dessert in Germany. German families make this dessert to celebrate a major holiday in Germany. Black Forest Cake is a mixture of sweet butter, aroma of rum, sour cherry and bitter dark chocolate. To make an authentic black forest cake, we must use the black cherries in the black forest area of southern Germany, where the cherry juice is more sour than the cherries in other areas, which is the soul of making cherry wine. Unfortunately, we have limited conditions and can only use Cheli instead.
Food Material List
- 1 Low-gluten flour 42g
- 2 Cocoa powder 18g
- 3 Egg 3
- 4 sugar 90g
- 5 Salad oil 39G
- 6 milk 39G
- 7 corn starch 5g
- 8 Chelizi (after removing the pedicle and checking) 200g
- 9 RUM 50g
- 10 whipping cream 200g
- 11 Dark chocolate 100g
- 12 6-inch Mould with Movable Bottom 1
- 13 Cherry for surface decoration 1
- 14 Lemon juice 10g
- 1 Material set diagram.
- 2 Cheli is peeled and cored, then cut into small pieces, weighing 200 g.
- 3 Add 50g rum, 30g sugar and 8g lemon juice. Marinate in refrigerator for 2 hours.
- 4 200 g dark chocolate melts in water.
- 5 The melted dark chocolate sauce is cooled and frozen in the refrigerator with a fresh-keeping film. The container for melting chocolate should be clean and anhydrous.
- 6 Three egg white were separated, and 24 g sugar, 39 G oil and 39 g milk were added into the yolk.
- 7 Whip the yolk liquid evenly with a manual beater and set aside.
- 8 Whip the egg white. 3 drops of lemon juice were dripped into the egg white to remove the odor (about 2g). The electric beater whisked the egg white at high speed until it became white and foamed. White sugar was added for the first time. 36g sugar was added into the protein three times.
- 9 The second sugar is added when the texture of the protein becomes fine.
- 10 Whisk until wet foaming. Add the third sugar and 5g corn starch. Whisk at low speed. Until dry foaming.
- 11 In the dry foaming state, the egg beater is lifted with a small upright pointed hook, and the protein frost in the inverted bowl will not flow out.
- 12 Mix cocoa powder with low gluten flour. Sift into the yolk solution.
- 13 Mix well with a scraper. No dry powder can be used. Too much stirring will make the flour gluten and the cake taste worse.
- 14 Preheat oven 180 degrees for 10 minutes. Take 1/3 of the beaten protein cream into the cocoa paste and turn it over evenly. Remember not to circle in order to avoid protein defoaming.
- 15 After mixing evenly, take 1/3 into the cocoa paste and continue to mix evenly.
- 16 Pour the cocoa paste twice into the remaining protein cream. Stir well.
- 17 The evenly stirred cake paste is poured into the mould from a high place, and the mould is shaken left and right to smooth the surface and shock the bubbles from a high place.
- 18 Enter the oven 150 degrees for 50 minutes. Hot gas is discharged by shock after discharging.
- 19 Then immediately buckle, cooling and demoulding.
- 20 After demoulding, the cake is divided into three layers.
- 21 Animal whipped cream, 200 g butter and 20 g sugar. High speed. The butter bowl should be waterless and oilless. Cold meals are served 24 hours before the use of butter.
- 22 Send it to eight or nine centimeters to wipe the face. Equivalent to dry foaming.
- 23 The cured cherries are taken out and sifted to keep the juice.
- 24 Take a slice of cake and brush it with Cheli juice. Brush as much as possible so that the cake body is moist.
- 25 Spread cream on it.
- 26 Spread the cherries. Dont put it in the middle, cut it well.
- 27 Then cover it with a slice of cake and continue to brush the juice and butter and put in the cheese. Finally cover the third slice of cake. Cream the third slice of cake.
- 28 Chips of frozen chocolate are sprinkled on the surface of the cake. Put on the cheese for decoration. Refrigerate in the refrigerator for 2 hours and eat more.
- 29 Finished product drawings. Animal cream is easy to melt. It melts as you wipe it, and so does chocolate. So there was no mounting later. There was not much butter around the cake.
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