Cocoa sponge cake: simple and beautiful

Cocoa sponge cake: simple and beautiful

Introduction:

"Cocoa sponge cake without enough cream is not perfect ~ ~ ~ ~ it's not fun... It's not fun, it's not fun, it's not fun!! how thick is the cake next time, how thick must the cream be!! but why do you make it? Can you do it better? The art of cooking is to repeat the current 6-inch circular mould with a movable bottom. The middle part of an oven is heated 180 degrees up and down for 30-40 minutes (the mould is placed in the middle or lower part of the oven). Super wordy: standing: the mould is buckled on the cooling rack, demoulding (buckled can make the top flat), and tearing off the oil paper after the heat is slightly dissipated During the cooling process, it can be covered with a twisted dry wet cloth or kitchen paper towel to prevent the surface from drying. It can be completely cooled and sealed at room temperature * Japanese method 1: after the egg white is frosted, mix the egg yolk to continue to mix * Japanese method 2: cocoa powder is not added directly, but after it evolves into a solution, mix the cocoa solution, and make sure to stir it in place and keep it stable before mixing Temperature, if there are particles, it will particularly affect the tissue. When adding batter, you can also add it through sieving. Here, the hard foaming egg white cream is more delicate, because there is a large amount of sugar added. When adding all kinds of flour, keep good habits, the flour is scattered, the egg white cream has limited tolerance, and avoid collapse

Production steps:

Step 1: prepare raw materials, low gluten flour and cocoa powder, sift separately and set aside

Step 2: apply butter and oil paper on the mold

Step 3: heat the milk and butter over water to melt and keep at about 40 degrees

Step 4: add the sifted cocoa powder, stir until fine and glossy, keep at about 40 degrees

Step 5: beat the egg white, add the sugar in three times to make it transparent and white for the first time; pull out the slightly sharp corner for the second time; the sharp corner is more erect for the third time

The sixth step: egg white cream to hard foam, a full corner foam.

Step 7: add the yolk to the whipped egg white cream, continue to beat with the electric beater for about 2 minutes, and mix thoroughly

Step 8: add the sifted low gluten flour and mix well (at this moment, the batter is very stable)

Step 9: stir (cut) and mix the batter evenly

Step 10: add the delicate and glossy cocoa solution (milk, butter, cocoa powder mixture)

Step 11: pour it into the mold from a high place, shake out the bubbles, put it in the middle of the preheated oven at 180 degrees, and heat it up and down for 30-40 minutes

Step 12: bake the finished cake, check with toothpick and take out without batter

Materials required:

A whole egg: 3

A fine granulated sugar: 100g

A low gluten flour: 80g

B milk: 55g

B butter: 30g

B cocoa powder: 20g

Note: 1. Origin of sponge cake: using the foaming property of egg white, the batter is filled with a lot of air, and the baked cake is bulky and porous, and the structure is similar to sponge. The whole egg beating sponge cake or the whole egg beating sponge cake: the whole egg is whipped together to make the batter with fine bubbles, moist and soft taste Egg whipping: egg white and yolk are separated, egg white is whipped into protein cream, and then mixed with each other, soft, but solid. What is the important role of eggs? Sponge cake: soft taste created by eggs. Egg white: relatively thick, containing air bubbles in the process of dispersing, bringing soft taste; egg yolk: emulsifying (can combine oil and water), keeping good stability of the batter; egg yolk and egg white have the characteristics of solidifying after heat, which can shape the shape of the cake together with flour. Ideal state of the batter, baking process, air bubbles due to heat and make the cake expansion rise! Powder material screening? The flour materials used in the paste must be mixed quickly and evenly, and the flour materials must be kept in a loose state; the flour materials are put into the flour sieve, and then sieved on the paper from the height of 15-20cm, showing a loose state. Cocoa powder, almond powder, etc. are mixed evenly and then sifted for many times. 2. About fresh cream (light cream), there is no introduction to the decoration. Chocolate fresh cream and chocolate chips are combined to decorate blueberries to send fresh cream. You often do this, but whether you do it right is another matter. The general amount of fresh cream: fine sugar is about 100:8. Use an egg beater to send fresh cream When the ingredients start to thicken, it should be noted that the foaming speed is very fast, so it is necessary to constantly observe and pick up a small amount of fresh cream, which can continuously flow down, about five distribution; pick up a small amount of fresh cream, and the cream front end drops slowly, about seven distribution; pick up a small amount of fresh cream, which will not slip, and has a sticky feeling, about eight distribution (smear cake about 78 distribution); pick up a small amount of fresh cream 3. About the change of fresh cream, the whipped fresh cream is light in texture, smooth in taste and glossy. Strawberry flavor whipped fresh cream: after the jam is filtered, it is added into the fresh cream distributed about seven times to beat the hair. Coffee flavor whipped fresh cream: instant coffee is brewed into Espresso, and then it is distributed at room temperature About the fresh cream, to send; caramel flavor to send fresh cream: made Caramel Cream into seven distribution of fresh cream, to send; chocolate flavor to send fresh cream: chocolate sauce into seven distribution of fresh cream, to send

Production difficulty: simple

Baking technology

Production time: one hour

Taste: sweet