Cocoa hollow Qifeng - rich cocoa flavor, exquisite taste to the extreme

Cocoa hollow Qifeng - rich cocoa flavor, exquisite taste to the extreme

Introduction:

"Cocoa hollow Qifeng, a delicious cake with rich cocoa flavor, pushes the soft and delicate taste of the cake to the extreme. Perfect demoulding, so that the senses have been satisfied, with a beautiful appearance, naturally there is an appetite! Those who like cocoa taste are so greedy

Production steps:

Step 1: pour the egg white and yolk into the egg bowl without water and oil

Step 2: add 1 / 4 of the sugar into the yolk, beat it evenly with the manual beater, add the milk and salad oil into the yolk liquid, and beat it evenly

Step 3: sift gluten flour and cocoa powder into egg yolk

Step 4: mix the egg yolk paste with scraper or hand beater

Step 5: add the sugar into the egg white three times and beat it with electric beater until it is hard and foamy

Step 6: take out 1 / 3 of the egg yolk paste, add it to the previous egg yolk paste, and use a scraper to cut, mix and stir

Step 7: mix the two evenly, pour the mixed Qifeng paste back into the remaining protein paste, and finally use the method of cutting and mixing to make Qifeng paste

Step 8: pour the mixed Qifeng paste into an 8-inch hollow mold, knock it three times, shake out the bubbles, put it into a preheated 170 ° oven, lower layer, heat up and down, and bake for 35-40 minutes

Step 9: the baked cake can be cooled with the help of a flask or goblet as shown in the picture

Step 10: after cooling, demould with demoulding knife, cut into pieces and eat

Step 11: finished product drawing~

Materials required:

Cocoa powder: 15g

Low gluten flour: 70g

Eggs: 5

Salad oil: 50g

Milk: 50g

Fine granulated sugar: 70g

Note: Note: 1, this recipe is basically the recipe of Qifeng cake. Therefore, for the detailed steps of adding fine granulated sugar to the protein, please refer to the recipe of Qifeng cake. For details, please search our store. 2. Cocoa powder in the formula can be replaced by powder of other flavors, such as Matcha powder. Or the same amount of low gluten flour. 3. Use this mold to make Qifeng. Don't bake it at low temperature. It's meaningless to pursue unbroken. It's not fluffy or fragrant enough to bake it at low temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet