The formula of Junzhi (reference component: 6-inch round mold) cake body reference to Jun's chocolate sponge cake making method, here posted the practice of Buffy.
Put the egg yolk, milk, and sugar into the bowl, pour the water in the pot and heat it. Continue to heat with a small fire, and put the bowl containing the egg yolk in the water and heat it with stirring.
Stir until the mixture of egg yolks becomes thick and it takes about seven or eight minutes. Be sure to control the heat, taking care not to overheat and make the mixture granulated.
To check if the heated egg yolk mixture is thick enough: use a spatula to pick up. If you can hang a thick layer on the scraper, it means it is good.
Heat the chopped dark chocolate into the mixture of egg yolks and stir until the dark chocolate is completely dissolved.
Then sieve into the cocoa powder and stir until homogeneous.
The mixed egg yolk cocoa paste was cooled to room temperature. If you want to speed up the cooling, you can stir the bowl in ice water until it cools.
Animal whipped cream is served with an egg beater. To be sent to a degree that can maintain a clear and erect pattern.
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 thoroughly mixing, the chocolate buffy paste is ready.
Spread a sponge cake on the bottom of the 6-inch cake mold, pour half of the chocolate buffy paste, and smooth.
Spread a second piece of sponge cake and pour the remaining half of the chocolate buffy paste.
Try to smooth the surface. Place in the freezer of the refrigerator and freeze for 4-5 hours until it is completely frozen. Before demolding, use a hot towel to linger around the cake mold for a while, then you can demould.
The cake after demoulding is cut into several servings with a knife. If you want to be more beautiful, sprinkle some chocolate crumbs on top of the cake and sprinkle with a layer of powdered sugar for decoration.
1. In different types of ice cream, some need to rely on constant stirring during freezing to create a delicate taste (such as the mango ice cream introduced in the blog), while others are very smooth and delicate, such as today's chocolate Buffy. . This is a simple but full-bodied ice cream that doesn't need to be stirred, so it's very convenient to make an ice cream cake – just pour it on the cake piece and freeze it. 2, if you do not make a sponge cake part, directly make chocolate buffy, put it into the mold to freeze hard, cut into small pieces to eat, it is also very delicious. If the chocolate and cocoa powder are omitted, the original milk buffy can be made. 3. When heating and whipping the egg yolk, be sure to pay attention to the heat. Do not heat it over to make the egg yolk solidify into granules. It is enough to heat up to a very thick state. 4, this cake can be stored in the freezer of the refrigerator for a long time (need to seal to prevent odor or dry), if the cake just taken out of the freezer room is hard, can be placed at room temperature for a while before eating, the taste is more delicate and smooth Oh. 5. Don't worry that the cake piece will be too hard after freezing. If your cake piece is made very soft and fluffy, even if it is frozen, the hardness will be basically the same as that of ice cream. However, if the cake piece is not done well, it is not fluffy, too thick, and it will be too hard after freezing - making a successful sponge cake is the basic prerequisite for the success of ice cream cake.