Yami 특선

Super delicious and delicious cocoa cake, can't stop delicious







This article is mainly to teach you how to make cocoa cake embryo. This cocoa cake embryo is really super delicious, super delicious, soft in the mouth, not sweet, with a slightly bitter taste , is simply irresistible.


This cake embryo can be eaten directly for breakfast, or it can be used to make naked cocoa cakes or smeared cakes.


Six inch cocoa cake preparation materials:


Eggs3, sugar60g, salad oil40g, milk< span class="s1">50ml, low powder50g, cocoa Powder12g, a few drops of lemon juice, salt1g


Separate the egg yolk from the egg white first. Remember, the bowl for the egg white must be oil-free and water-free.







Add 30g sugar to the egg yolk after separation, and beat with a hand mixer until The color becomes lighter and thicker. As shown









Then add the salad oil in 3 times and stir well, then add

/span>50ml of milk and mix well.






Stir well, then sieve the low-gluten flour and cocoa powder, stir well, do not over-mix, just stir until there are no particles.


I was sifting the cocoa powder first and then sifting the cocoa powder. In fact, it can also be sifted together, which is more convenient.


The cocoa powder I use is Fafna cocoa powder, and I highly recommend Fafna cocoa powder, really, it's cocoa powder when it's fully popped.


















Whip the previously prepared egg whites until frothy, then add the lemon juice and1gsalt, then whisk until slightly frothy, then add 30gwhite sugar3Add and whisk, and finally beat until stiff foam, as shown in the picture, just pick up the egg beater vertically and have a small straight tip.















Preheat the oven here first,300Fahrenheit. Then take one-third of the egg whites and add them to the previous cocoa paste. After stirring evenly, pour the evenly stirred cocoa paste into the remaining egg whites, stir from bottom to top, and pour it into the grinder to shake out the bubbles. Put it in the preheated oven for 40 minutes, the specific time depends on your own oven temperature, after all, each The oven temperature is not the same














After baking, take it out, use a toothpick to put it in and take it out to see if there are cake crumbs on the wall of the toothpick. If there is a sticky paste and the like, it needs to be baked again. At this time, if the surface is too dark, you can cover it with tin foil and bake it in.


The baked cake can be turned upside down and cooled. Then it's up to you, eat whatever you want.








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Yami 특선

超级美味可口的可可蛋糕，停不下来的美味







这篇文章主要是教你如何做可可蛋糕胚，这款可可蛋糕胚真的是超美味，超可口，入口软绵，不甜，有微微的苦涩味道，简直是欲罢不能。


这款蛋糕胚可以拿来直接当早餐吃，也可以拿来做裸可可蛋糕或者抹面蛋糕，都赞到不要不要的。


六寸可可蛋糕准备材料：


鸡蛋3个，糖60g，色拉油40g，牛奶50ml，低粉50g，可可粉12g，柠檬汁几滴，盐1g


先把蛋黄和蛋白分离，切记，装蛋白的盆子一定要无油无水。







分离后蛋黄加入30g糖，用手动打蛋器搅打到颜色变浅变浓稠。如图









然后在分3次加入色拉油搅拌均匀后，再加入50ml的牛奶搅匀。






搅匀后再过筛低筋面粉和可可粉，搅拌均匀，不能过度搅拌，给搅拌到无颗粒就好。


我是先过筛的低粉在过筛的可可粉，其实也可以一起过筛，比较省事。


我用的可可粉是法芙娜可可粉，我强烈推荐法芙娜可可粉，真的，做出来口感完爆好时可可粉。


















把之前准备好的蛋清打发到粗泡，然后加入柠檬汁和1g盐，然后打发到略微细泡，然后把30g白糖分3次加入打发，最后打至硬性发泡，如图，把打蛋器垂直拿起有个直直的小尖尖就可以啦。















这里先把烤箱提前加热，300华氏度。然后取三分之一的蛋白加入之前的可可糊里面，搅拌均匀后，把搅拌均匀的可可糊倒入剩下的蛋白里，由下至上翻拌均匀，倒入磨具里，震出气泡，放入提前预热好的烤箱，时间40分钟，具体时间要视自己烤箱温度而定，毕竟每个烤箱的温度都不是一样的














烤好后拿出来，用牙签挫进去再拿出来看看牙签壁上面是不是粘有蛋糕屑，有的话就证明烤好啦，牙签拿出来上面还粘有粘稠的膏体之类的就是还要再烤，这时候如果表层上色过深可以盖层锡纸在放进去烤。


烤好的蛋糕倒扣冷却即可。然后就看你自己啦，想怎么吃就怎么吃。