Qifeng Chess Cake

Published Feb 25, 2023 at 13:54pm ET

Qifeng Chess Cake

Food Material List

1 milk 95ml
2 Egg 8
3 Dark chocolate Appropriate amount
4 Little Tomato Appropriate amount
5 Cherry Appropriate amount

Operational steps

1 Mix the milk with salad oil, whisk it with a manual egg beater until the oil star, starch and cocoa powder are invisible. Sift it three times.
2 Sift the powder into the milk and salad oil and mix it well until there is no dry powder (it will feel dry at this time, no matter what).
3 Eggs are separated from proteins and yolks, which are separately packed in oil-free and water-free containers. The yolks are added to the batter at one time and stirred until smooth. Cover with a fresh-keeping film and set aside (it is easy to stir into a smooth state).
4 Add a few drops of white vinegar into the egg white, add sugar three times, whisk until the egg head is pulled up and beaten. It can pull out a small vertical triangle and form a dry foaming state. Add the egg yolk paste in two times. Every time you add the egg yolk paste, turn it evenly, and add the second time (pay attention to the ups and downs, dont circle).
5 The egg yolk paste is poured into the remaining 1/3 protein paste, which is also cut up and down to mix evenly, so as to make Keqifeng batter. (Cover the film, put it in the refrigerator and refrigerate, then start making the original Qifeng batter, or
to make the original before making the cocoa flavor.)
6 Two batters are prepared separately, and part of the batter is put into two mounting bags.
7 Put the separating ring in one of the moulds, squeeze the cocoa batter in the inner layer and the outer layer, squeeze the original batter in the middle layer, the batter weight is about 1/2 of the moulds, preheat the oven 175 degrees; take out the separating ring carefully, put the mould on the baking tray or the baking net, put the mould in the preheated oven, 175 degrees, up and down, in the middle. Upper layer, 15 minutes, then put the separating ring in the second mould, repeat 13.
8 Clean the separating ring and put it in the third mould. Squeeze the inner and outer layers into the original batter. Squeeze the middle layer into the cocoa batter. Take out the separating ring with the same care. Put the second and third batter into the refrigerator for refrigeration. (Make three cakes altogether, two are the original inner and outer cocoa flavor, and one is the original inner and outer cocoa flavor. Interlayer cocoa flavor) Bake three cakes in turn, two are double-circle cocoa flavor single-circle original flavor, one is double-circle original flavor single-circle cocoa flavor, after the oven buckle, cooling and demoulding can be.
9 Begin to combine the cake, the inner and outer layer is cocoa, take a piece and put it on the bottom of the movable bottom mold, put a layer of French cream on it, and overlay a piece of cake whose inner and outer layers are original.
10 Spread a layer of French cream on top, then add another layer of cocoa flavor on top and a thick layer of French cream on top.
11 Take 50 grams of dark chocolate, melt in insulated water, cool it and set aside. Use a triangular scraper to mark the lines on the French cream above.
12 Put the cool chocolate into the mounting bag or fresh-keeping bag, cut a small opening, and draw a grid on it. Unfortunately, I draw different sizes. I cant help it. It seems very nervous, my hands shake, and the lines are off (next improvement).
13 The rest of the French cream is squeezed out of a flower in the middle with its beak and decorated with a cherry. The cake is surrounded by a small circle of sliced tomatoes. Then it is surrounded by paper and ribbons. A gorgeous chess cake will appear.

Tips

1. If you want the cake to be taller, you should use two 8-inch round formulas to make the batter. This time, I am 8-inch cocoa and 6-inch cocoa. At last, I feel that the original taste is not enough, but cocoa tastes a little more;
2, I havent thought of any good way to make the cake paste weight? If the weight can be more accurate, then the cake should look better, now it is only by feeling about the score;
3, the cream between layers is too thin, it will look better if it is thicker. Now I wipe less, it seems almost useless. But this French cream is too sweet. Next time
find a new formula.
4. Melting chocolate is used to draw a grid on the surface. Although it looks good, chocolate hardens very quickly and is not cut well. It would be better if jam or other soft food were used.

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