Cocoa frosted cake

Cocoa frosted cake

Introduction:

"Mr. Meng's Matcha frosted cake has been changed into a cocoa version. Because there is no Matcha powder at home, Matcha flavored things are not welcome. The final result is dull and clumsy. Or the Matcha version

Production steps:

Step 1: prepare materials

Step 2: sugar powder and butter, mix well with rubber scraper

Step 3: loosen your hair with an egg beater

Step 4: take out 20 grams and add 1 teaspoon of cocoa powder

Step 5: mix well and set aside

Step 6: add the protein to the remaining butter in batches

Step 7: beat with an egg beater to make a uniform paste

Step 8: mix low gluten flour, corn starch, baking powder, 1 / 2 teaspoon cocoa powder and sift into the paste

Step 9: mix well

Step 10: put it into the flower mounting bag with sharp teeth and flower mouth

Step 11: extrude 6cm long strips in the baking pan

Step 12: put the cocoa icing cream into another flower mounting bag and cut a small hole in the sharp corner

Step 13: extrude the bar on the batter

Step 14: put in the oven, middle layer, heat up and down 160 degrees, bake for 20 minutes, then simmer for 10 minutes,

Step 15: release

Materials required:

Powdered sugar: 35g

Butter: 35g

Low gluten powder: 50g

Protein: 32g

Corn starch: 5g

Baking powder: 1 / 2 teaspoon

Cocoa powder: 1.5 TSP

Note: in order to use up the cocoa cream, my bar density is a little higher. In fact, it's good to squeeze up to 4-5 bars on each biscuit. In fact, you only need to take 10 grams of sugar oil paste to squeeze the cocoa frosting bar

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet