[Materials]
A. 59 grams of salad oil
44 grams cocoa powder
B. 622 grams of whole egg
30 g egg yolk
504 g fine sugar
C. 297 grams of flour
Baking soda 3 g
D. 77 grams of milk
100 grams butter cream
200 grams of chocolate cream sauce
Decorative chocolate pieces 10
44 grams cocoa powder
B. 622 grams of whole egg
30 g egg yolk
504 g fine sugar
C. 297 grams of flour
Baking soda 3 g
D. 77 grams of milk
100 grams butter cream
200 grams of chocolate cream sauce
Decorative chocolate pieces 10
[Practices]
1) Material A salad oil heated to around 85 ℃, add the cocoa powder has been sifted mix.
2) Material B into the mixing tank, high-speed fast with the ball mixer mixing, mix until thick like, then change the speed so that the batter is stable and smooth and detailed.
3) C sifting the material more than twice, into the mix to a uniform approach 2, then add milk and mix well.
4) Foam milk chocolate batter into the model, the smooth surface, into the oven baking, more fire, 190 ℃, under fire, 150 ℃, about 25 minutes baking, baked until the surface feels elastic.
5) Remove the cake body and cool down after the cake cut into four, in the middle cast butter cream, then cake layers overlap, cut into two triangles, two triangles will be merged into a pyramid shape, add a layer of edge butter cream, frozen into the freezer and then look out, and finally topped with chocolate cream sauce, and then plug in a small piece of decorative chocolate tablets
1) Material A salad oil heated to around 85 ℃, add the cocoa powder has been sifted mix.
2) Material B into the mixing tank, high-speed fast with the ball mixer mixing, mix until thick like, then change the speed so that the batter is stable and smooth and detailed.
3) C sifting the material more than twice, into the mix to a uniform approach 2, then add milk and mix well.
4) Foam milk chocolate batter into the model, the smooth surface, into the oven baking, more fire, 190 ℃, under fire, 150 ℃, about 25 minutes baking, baked until the surface feels elastic.
5) Remove the cake body and cool down after the cake cut into four, in the middle cast butter cream, then cake layers overlap, cut into two triangles, two triangles will be merged into a pyramid shape, add a layer of edge butter cream, frozen into the freezer and then look out, and finally topped with chocolate cream sauce, and then plug in a small piece of decorative chocolate tablets
