Angel's gift chocolate sponge cake

Angel's gift chocolate sponge cake

Introduction:

"When I first bought baking equipment, I heard that the Qihe egg beater was good. As a novice, I followed your advice and bought the Qihe egg beater. At that time, I wanted to hold it. At that time, I chose a higher power one. Later, I used it all the time, and the quality was really good. But later, I regretted that I didn't buy one with a bucket. I had to hold it all the time when I beat an egg paste I'm tired. When I shake the egg paste, I will fly everywhere. I have to find a basin to help. When I'm busy, my baby comes to me to play with her. I can't walk away. I can't leave half of it behind. I often let my baby go out sad. So I seldom make cakes later. Last time I was lucky enough to apply for an egg beater with a bucket. I'm really happy. Thank you for the delicious food world, thank you for praying, You can play baking easily in the future. It's very easy to disassemble and try to assemble when you receive it. However, you should pay attention to the fact that the barreled egg beater can't be wrongly installed. One with gear and the other without gear must be installed in the gear slot. The machine head is also easy to install and remove. Before it's useless, I was worried about whether the egg beater would be unevenly installed in only one place. Only after I used it did I know that the egg beater would be unevenly installed It took less than two minutes to beat six whole eggs. Later, when I moved the machine, I found that the machine was firmly sucked on the workbench. It turned out that there was a suction cup under it. It's a good artifact. So, it's better to buy an egg beater in one step and a bucket. "

Production steps:

Step 1: get the ingredients ready.

Step 2: put all the eggs and sugar into the egg beater.

Step 3: shift to fifth gear.

Step 4: about 2 minutes to drop the egg paste is not so easy to disappear.

Step 5: sift in low gluten flour.

Step 6: turn up and down with a rubber scraper, do not stir in circles, so as to avoid tendons.

Step 7: pour in the vegetable oil and turn it up and down.

Step 8: preheat the oven at 180 ℃ for 5 minutes, pour the cake paste into the baking tray covered with oil paper, shake out bubbles, and bake in the oven for 15-25 minutes.

Step 9: stick it in with toothpick, and leave the oven to cool if there is no batter.

Step 10: cut from the middle, beat the cream, spread it on one piece of cake, sprinkle with strawberries, and cover with another piece of cake.

Step 11: roll the chocolate cream into a skin of moderate size and thickness. Sprinkle some corn starch to prevent sticking.

Step 12: spread a thin layer of cream on the surface of the cake and cover it with chocolate skin.

Step 13: cut out the excess.

Step 14: use the sugar turning tool to press out the flowers and leaves on the chocolate skin.

Step 15: add some animals you like.

Step 16: stick the cake with water.

Materials required:

Low gluten flour: 200g

Egg: 300g

Cream: moderate

Strawberry: moderate

Chocolate ointment: 500g

Fine granulated sugar: 150g

Vegetable oil: 50g

Note: Sponge Cake (2 6-inch round molds or 25B baking pan, your recipe) (baking pan up and down 180 degrees for 15-25 minutes, 6-inch round mold 180 degrees for 35 minutes)

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet