After the cake is done, the entrance is extremely silky.
The protein and egg yolk are separated, and the protein-containing pot is guaranteed to be oil-free and anhydrous. Cocoa powder and low-gluten flour mixed with sieve
Egg yolk plus 20 grams of fine granulated sugar, use the egg beater to lighten the color, the volume is fluffy
Add the blending oil three times and whipped evenly with the egg beater
The protein is beaten with an egg beater and 30 grams of fine sugar is added in three portions.
Put the protein into a wet foaming, lift the eggbeater, and pull out a sharp corner of the protein.
1/3 of the protein into the egg yolk paste
Use a rubber squeegee to mix evenly. (Use a mixing method, do not draw a circle and stir)
Pour the mixed egg yolk paste into the protein bowl and continue to mix evenly
Add the sifted powder and mix it evenly into a cake paste.
Pour the mixed cake paste into a 6-inch round mold and place it in a preheated 166 degree oven for 25 to 30 minutes.
Put the egg yolk, milk, and sugar into the bowl
After pouring the water into the pan, heat it with a small heat, and put the bowl containing the egg yolk in the water and heat it with stirring. Stir constantly until the mixture of egg yolks becomes thick, which takes about seven or eight minutes. Be sure to control the heat, be careful not to overheat the mixture to make it granulate, and check if the heated egg yolk mixture is thick enough: use a spatula to provoke a thick layer on the scraper. All right
Pour a small piece of dark chocolate into the egg yolk mixture
Stir until the dark chocolate is completely dissolved
Then sieve into the cocoa powder and stir until homogeneous. Cool the mixed egg yolk cocoa paste to room temperature
Gold diamond whipping cream is sent with an egg beater, and it is necessary to strike a state in which the grain can be clearly maintained.
Put the baked cake into two pieces (I am really a bit thick in this piece, but the technology is not good, only two pieces, the technical one is three pieces, two pieces)
Put 1/3 of the fresh cream into the cooled egg yolk cocoa paste and mix well with a spatula from the bottom. After mixing well, return all the fresh cream to the bowl.
Mix again by mixing from bottom to top. After fully mixing, the chocolate buffy paste is ready.
A piece of cake is laid on the bottom of the cake mold
Then pour half of the chocolate buffy paste and smooth
Put another slice of cake, then pour all the remaining chocolate buffy paste, smooth
Put the freezer in the freezer, freeze it overnight, and eat it the next day. (After the cake is taken out of the freezer, it can be easily demolded with a hot towel.)
This cake can be stored in the freezer for a long time.