The delicious cocoa Qifeng cake. This formula can be made into two six inches.
Food Material List
1180 G protein
3Low powder 90
410 grams of Hershey Cocoa Powder
5Fine sugar 80 grams
6Corn oil 60 grams
775 grams of milk
810 grams of corn starch
1First pour the yolk, corn oil, milk and starch cocoa powder into the pot (sieve the starch and cocoa powder in advance)
2Use an electric egg beater to beat for about 10 seconds (dont beat too long, the batter tends to rise).
3When the batter was ready, we began to whisk the protein. Sugar was added to the protein three times, and corn starch was added to the protein bowl for the last time.
4Whisk the protein until it is dry and foaming. (Just pick up the egg whisker and whisk the egg head in a small upright pointed state.)
5First, pour a small portion of the protein cream into the egg yolk paste basin and mix it evenly by cutting or turning (at this time, the oven is preheated 165 degrees).
6After mixing evenly, pour the whole yolk paste into the protein frost bowl, and mix evenly with the same method of mixing.
7Mixed batter is fluffy and light, then pour batter into two six-inch moulds, shake the moulds on the table a few times, shake out the bubbles inside.
8Finally, it is put into the middle and lower layers of the oven. Bake at 160 degrees for 30 minutes and at 150 degrees for 10 minutes (temperature is for reference only, because each oven has a different temperature difference). After baking, the cake must be lightly shocked several times, shocked out hot gas, and then buckled on the cold net, etc. thoroughly cooled in demoulding!
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