Today is my dad's birthday I have been thinking about making What cake for my dad Just wanted to try making chocolate cake < /span>Planned to make chocolate cream cake for my dad So I went to buy it yesterday Cream and strawberries go home Here is the cake I gave my dad (do you think something is missing? Yes? less cream😂)

Actually this is my second time making chocolate chiffon this time The sub is different from the last one Written by two different authors When I made the first chocolate cake, the texture was very moist and the cake was soft when I tore the baking paper So I basically failed the first chocolate cake This time This chocolate cake is a recipe I just found (because I'm in a hurry) and I bake this cake in the last 10minutes Found my oven is only on high heat No upper and lower flames caused me to prolong the baking time for a long time later If it wasn't my fault I think the recipe is fine 

Said so much Let's see how to make this chocolate cake

/span> (this recipe is in the lower kitchenappLooking at The author is Yukino Yuzuno)< span class="Apple-converted-space"> 

The following is the material ratio of the recipe

The first step: separate the eggs as shown below (again, it must be a clean, oil-free and water-free bowl)

Step 2: Add milk, oil and sugar to the egg yolk in turn (40g ), cocoa powder and low-gluten flour (sift in as shown below) Then use a rubber spatula or hand whisk to mix all the Materials are mixed evenly

The mixed egg yolk paste should be smooth and non-grainy as shown below

Step 3: Beat the egg whites and add sugar in three batches (you can preheat the oven at this time to 150degrees)

Add sugar for the first time as shown below (big fish eye bubbles appear)

Add sugar for the second time as shown below (the protein bubble becomes smaller and the meringue becomes delicate)

Add sugar for the third time as shown below (the meringue becomes thick and delicate)

The picture below is what we often call wet foam

The following is dry foaming This cake is beaten until dry foaming Okay Dry foam is when you lift the whisk and find that the meringue can form firm little hooks And when you observe the meringue, the obvious lines will not disappear and the flow will be small Prove your meringue is ready

In fact, both dry foaming and wet foaming are possible It depends Depending on how you like it Chocolate cake last time I beat it to a moist foam and baked it with the blanching method and the water bath method It was found that the cake could not be formed in the end So I personally think that the chocolate cake does not know whether it is related to the addition of cocoa powder and the whole cake will be moist< /span> So I suggest that it is more suitable to bake directly and beat meringue until dry foaming

Step 4: Mix the meringue and egg yolk evenly Old rule first Add 1/3the meringue to the egg yolk and mix well Pour the mixed egg yolk paste back into the remaining meringue, and use the cutting and mixing method to mix all evenly

Step 5: Pour into the mold Bubble out< span class="s1"> Oven150degrees Middle up and down fire Bake span>40-45minutes

Step 6: Put the baked cake upside down and let it cool on the grill, then demold it

Here is the chocolate cake I baked for an hour and a half😭 You can see that the skin is almost dry😂 Because of my little mistake not related to the recipe 😭 I will do this recipe again Because I'm trying to figure out the best time and temperature for my oven for this cake😬

I ended up cutting this cake into two pieces because I had already bought the cream Cream and strawberry filling in the middle Who expected < span class="s2">The cream couldn't be whipped at all Finally, there was oil-water separation (it can be said to be very heart-wrenching) )

So in the end this cake is the chocolate cake embryo is simply spread on top Layer strawberries

Although this cake is not perfect in the end But what makes me happy is my family Compliments to my cake Thanks to my family Finally happy birthday to my dad Good health Everything goes well :) < /span>