Natural yeast chocolate cake

Natural yeast chocolate cake

Introduction:

"The recipe is from Xiaode's point of view. I cut it by half, didn't put vanilla essence, and finally added some chocolate beans. The following recipe makes six medium muffins."

Production steps:

Step 1: mix yeast seeds, milk and low flour, stir well and let it stand at room temperature for 30-60 minutes. The purpose of standing is to improve the acidity and texture of the cake

Step 2: mix oil, sugar, salt, baking soda, cocoa powder, coffee powder, beat well

Step 3: add in the eggs. The batter is very thick

Step 4: (3) add into the batter (1)

Step 5: mix well

Step 6: pour the batter into a medium muffin paper cup, about 6 minutes full, sprinkle with chocolate beans, 175 degrees for 35 minutes. The expansion of the batter is very good

Step 7: another finished product

Materials required:

Whole wheat natural yeast: 120g

Milk: 120g

Low powder: 120g

Sugar: 130g

Vegetable oil: 99g

Salt: 1 / 2 teaspoon

Baking soda: 3 / 4 teaspoon

Cocoa powder: 35g

Coffee powder: 1 / 2 teaspoon (optional)

Egg: 1 medium size

Baked chocolate beans: 50g

Note: originally thought that 6 full is too little, did not expect that the expansion of the batter is very good ~ I added some chocolate beans, the taste is very strong ~

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet