Fragrant chocolate

Fragrant chocolate

Introduction:

Production steps:

Step 1: mix the egg yolk and sugar in material a, then add warm water in turn, mix corn oil until there is no oil star, and emulsify completely.

Step 2: set aside the dark chocolate.

Step 3: sift the low flour and cocoa powder into the egg yolk paste until there are no particles.

Step 4: pour the melted dark chocolate into the egg yolk paste and mix well.

Step 5: add the sugar into the protein three times, beat until it foams hard and can pull up the sharp corners.

Step 6: take one third of the protein and egg yolk to cut and mix, then add one third of the protein and egg yolk to cut and mix, finally pour the egg yolk paste into the remaining protein paste, cut and mix well.

Step 7: pour into the 8-inch round mold, and it is successful only if it does not have good fluidity.

Step 8: knock out the bubbles after a few pauses, heat up and down the middle and lower layers of the oven, 50 points, 165 degrees, turn it upside down after getting out of the oven, cool and demould it, and sieve some sugar powder on it.

Materials required:

Yolks: 5

Fine granulated sugar: 80g

Warm water: 70g

Corn oil: 60g

Dark chocolate: 85g

Low powder: 80g

Cocoa powder: 15g

Protein: 5

Sugar powder: right amount

Note: 1. The basin must be free of oil and water. 2. The protein must be fully dispersed, which can be medium low speed first and then high speed. 3. It's better that the mold is not anti sticking, which is not conducive to Qi Feng's growth. 4. Be sure to cool and demould, use the cutter to make a circle on the round edge, and then make a horizontal row at the bottom to take it off.

Production difficulty: simple

Baking technology

Production time: one hour

Taste: sweet