Kekeqifeng cake

Kekeqifeng cake

Introduction:

"To be honest, we've made four chocolate cakes by now. Every time the formula is different, the best effect is the fluffy cake for my husband. The bottom of the cake is not good. I don't know if it's the recipe or the defoaming. It's estimated that my level is limited and I didn't do it well. I'll try my best next time. "

Production steps:

Step 1: put salt in the egg white and put it into a container without oil and water. Beat the egg white at low speed and add sugar three times.

Step 2: beat with high speed between wet foam and hard foam, and put it in the refrigerator for storage.

Step 3: rinse the milk powder with hot water, cool it and pour it into the egg yolk. Stir well.

Step 4: pour in salad oil and sugar and stir well.

Step 5: sift in the low flour and cocoa powder.

Step 6: turn and mix evenly (do not over mix to avoid tendon).

Step 7: add the protein paste into the cocoa paste (yolk paste) in three times, and use a rubber knife to pick up the cocoa paste (yolk paste) from the bottom to mix the protein.

Step 8: use rubber knife to cut and mix evenly until the protein paste is invisible.

Step 9: shake the mold on the table a few times, shake out the big bubbles in the egg paste, put it in the oven, 180 degrees for 35 minutes.

Step 10: take out the invert, cool out the cake.

Materials required:

Eggs: 4

Low gluten flour: 70g

Sugar for egg yolk: appropriate amount

Sugar for egg white: 20g

Salad oil: 20g

Milk powder: 10g

Hot water: moderate

Cocoa powder: 50g

Salt: 1.5g

Note: the first time after the oven back button, otherwise the cake will immediately retract. It's also good to put some vinegar in the protein, which plays a role in dispersing and stabilizing.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet