Chocolate bean cake

Chocolate bean cake

Introduction:

"I don't know if moms are like this. Children can do whatever they like. In the past, children loved bread, and basically toast and bread came out of the oven. Recently, children like cake again, so it's often muffins and cakes. But if you always make the same cake, you'll get tired of it. With some of the children's favorite chocolate beans, the taste is enriched all of a sudden. Since the new oven with separate upper and lower temperature control. It's hard to use the old oven again. The biggest advantage of separating the upper and lower tubes is that almost everything doesn't have to be tossed back and forth between several internal layers of the oven as before. For example, in the original oven, the cake was usually rolled in the middle layer, 180 degrees, but the surface was often over colored, and the bottom was still a little under heated; the toast was placed in the lower layer, but the bottom would be harder, and the surface would be covered with tin foil; the model Qi Feng was placed in the middle and lower layers, but the surface was not covered with tin foil, and it was often overcooked, and sometimes it was not ripe. Now, every time I bake something, I basically put it on the penultimate layer. Adjust the temperature of the upper tube and the lower tube properly. After several more tests, I can find the temperature of the upper and lower tubes needed for different Western pastries. When baking a cake roll, the top temperature is higher and the bottom temperature is lower; when baking toast and model Qifeng, the bottom temperature is higher and the top temperature is higher. In this way, even if the tin foil is not covered, the color of the surface will not be excessive. Not only the color of the finished product is good-looking, the overall taste can be adjusted to the best state, but also the waste of tin foil will be saved. "

Production steps:

Step 1: separate the egg yolk and protein, beat the egg yolk with a blender, add sugar, and mix until the color turns white and light

Step 2: add salad oil and water in several times, mix well after each time, and then add the next time.

Step 3: sift in the low powder, and use the agitator to stir in the irregular direction until it is smooth

Step 4: sugar is added into the protein in three times, and the protein is stirred until it is close to hard foaming (pull up the egg beater, and the protein has a small hook)

Step 5: add the protein cream into the egg yolk batter twice, cut and mix evenly

Step 6: add the chocolate beans and mix well with a rubber scraper

Step 7: pour the batter into the model from a little higher, and shake it back and forth to make the surface smooth. Hold down the chimney in the middle and knock a few big bubbles on the table.

Step 8: preheat oven in advance, heat 160 degrees, heat 180 degrees, bake for 40 minutes

Step 9: turn the baked cake upside down on the shelf, cool and demould.

Materials required:

Egg yolks: 4

Fine granulated sugar: 20g

Salad oil: 70ml

Water: 70ml

Low powder: 110g

Protein: 4

Sugar: 60g

Chocolate beans: 30g

Note: Tips: 1. The formula of the hollow model has more water, and the taste of the finished product is more moist and soft. If a round mold is used, the amount of water should be reduced appropriately. 2 when making Qifeng cake with hollow model, it is not necessary to send the protein to hard foaming, but wet and dry foaming. Otherwise, the texture of the finished product is not delicate enough, there are many bubbles, and the taste will be dry. I use an 8-inch pudding mold (fake version of Qifeng HA), which is good for making hollow Qifeng. The disadvantage is that the chimney in the middle is relatively thin, the diameter difference between the bottom and the top is relatively large, and the overall diameter is larger than the 20cm hollow Qifeng. If you use the standard Qifeng model, the height of the finished product will be higher.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet