People who like chocolate, not much chocolate. According to the teacher who changed the chocolate hurricane of the teacher. The taste is very rich, and the liquid is replaced with yogurt to make the cake more fluffy and avoid defoaming. If you are also a chocolate-loving family, try doing it. The amount of a hollow mold of 17 cm in diameter
After the salad oil, chocolate, and cocoa powder are mixed, the heat-insulating water melts and is stirred with a spoon while stirring until it is completely mixed.
The mixed chocolate paste leaves the hot water, and the old yogurt is poured into the chocolate paste and stirred well. (Mr. Qingjing generally requires milk, yogurt and other liquids to be warmed to the body temperature and then mixed with other materials. However, when making chocolate paste or matcha paste heated with hot water, the beads can be refrigerated milk according to actual operational experience. The product is directly added. When the chocolate paste is cooled, the subsequent feeling is not easy to defoam when mixed with the protein cream.)
After adding the refrigerated old yogurt, the chocolate paste will be slightly thicker.
While holding the chocolate paste and the remaining temperature, continue to add low-gluten flour and mix well.
Add 4 egg yolks to the batter after mixing and mix well. When mixing the egg yolk, it is recommended to use a spoon to mix with the side press and stir fry.
In this way, the egg yolk paste is finished. The state of the prepared egg yolk paste is to use the egg beater to pick up the egg yolk paste, and the yolk paste that slides down can be flowed but slowly and thickly.
Pour the white sugar into the protein and use the egg beater to send it at high speed. When turning the cylinder basin clockwise, the place where it is hit is a ripple that will not disappear; the slow speed is about 2 minutes (reference time). The meringue in the good pot should be picked up and the egg hanging on the egg head will be slightly curved. (commonly known as 9 distribution) At this time, the oven can be adjusted to 180 degrees, and the fire is preheated up and down.
Take some of the meringue to the egg yolk paste and mix evenly with a whisk. The batter is then poured back into the basin of the meringue all at once. Use a rubber squeegee to paste the batter on the inner wall of the right hand side of the pot. While copying the scraper, turn the inner wall of the pot clockwise to the left hand side and remove the protein at the bottom. In the middle of the pot, scrape the knife and press the protein down. While mixing the left hand, turn the pot clockwise and mix about 27 times. In the mixed state, there will be a small bulging small sphere on the surface, which is that the protein is not evenly mixed with the egg yolk. You can use the sharp corner of one side of the scraper to smash the ball, you will see the white protein, and then gently mix it on the surface. The protein yolk paste was mixed successfully until the surface was even and fine and the small ball was not visible. Remember that all the techniques in the mix must be fast.
The batter is poured from the height into the mold, which helps to eliminate the large bubbles in the batter.
The Oreo biscuit scrapes off the white part of the middle and crushes the biscuit with a rolling pin, not too much.
Add about 40g of biscuits, which can be decided according to your own preferences.
Sprinkle on the batter surface, then stir the batter with a bamboo stick to break the biscuit into the batter. Mix the batter and finally spread the amount of chocolate beans on the surface, without stirring, directly into the preheated oven. (This will prevent the chocolate beans from sinking to the bottom) 180 degrees, up and down fire, middle and lower layers, 30 minutes. At the end of the baking time, the mold is taken out of the oven, and the mold is shaken 2 times on the table to help cool down. Immediately reverse the buckle to cool the bottle.