Chocolate mahjong cream cake 8 inches

Chocolate mahjong cream cake 8 inches

Introduction:

"Qi Feng's cake body is still not in place, there are still pores, and the batter is not mixed evenly ~ ~ continue to work hard ~ ~ flower mounting technology needs more practice ~ ~"

Production steps:

Step 1: separate the egg yolk, make sure there is no oil and water in the egg bowl, and beat the egg beater to the shape of adult fish's eye blister.

The second step: add 1/3 granulated sugar and continue beating until it is fine and foam.

Step 3: add 1 / 3 sugar and continue to beat until clear lines appear.

Step 4: add the last 1 / 3 of the sugar, continue to beat until dry foaming (lift the egg beater, the sharp corners of the protein will not bend down), and put the protein in the refrigerator.

Step 5: add sugar to the yolk.

Step 6: beat with an egg beater until the sugar dissolves.

Step 7: sift the flour into the egg yolk paste.

Step 8: remove the protein and add 1 / 3 of the protein to the yolk.

Step 9: stir evenly with a scraper, do not draw a circle, so as to avoid protein defoaming.

Step 10: pour the batter back into the protein bowl, and continue to use the scraper to copy evenly.

Step 11: pour the batter into the mold, and shake the mold up and down several times to produce bubbles. Preheat the oven at 170 ℃ for 1 hour.

Step 12: take out the baked cake, turn it upside down, cool it, demould it and cut it into 3 pieces.

Step 13: whipping cream: if it's hot, you need to beat it with ice. When you beat the fish to the eye blisters, add some sugar and continue to beat until it is whipped (forget to take the photo).

Step 14: spread evenly on the cake with a spatula

Step 15: spread the fruit.

Step 16: decorate the surface evenly with a spatula.

Materials required:

Eggs: 5

Low gluten flour: 85g

Olive oil: 40g

Milk: 40g

Fine granulated sugar (adding protein): 30g

Sugar (add egg yolk): 15g

Light cream: moderate

Fine granulated sugar (with light cream): moderate

Note: batter to mix evenly, there will be no small protein spots. Light cream should not be whipped. In summer, the temperature is too high. If the whipped light cream dissolves and the hardness is not enough, you can use the egg beater to continue whipping for a while to make it hard. You can also put it in the refrigerator for a while and take it out for use.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet