Salty Cream Cocoa Box Cake Recipe
The egg yolk protein is separated in a container without water or oil.Corn oil and milk are emulsified evenly
|low-gluten flour||55 g|
|Cocoa powder||13 g|
|berry sugar||60 g|
|Corn oil||50 g|
|Lemon juice or white vinegar||A few drops|
|unsalted butter||180 g|
|berry sugar||13 g|
The egg yolk protein is separated in a container without water or oil.
Corn oil and milk are emulsified evenly.
Sift in low gluten flour and cocoa powder and mix well with a manual egg beater.
Continue to add egg yolks.
Mix until smooth.
Beat the egg white with a few drops of vinegar until it is thick, and add 1 / 3 sugar.
Beat until the protein cream is fine and shiny. Add 1 / 3 sugar.
When the protein cream has lines, add the remaining sugar.
Until wet foaming, lift the large hanging hook.
Add the egg white cream into the egg yolk paste three times and mix inside out.
Mix evenly each time and add the amount of the next time.
Pour the batter into the mold covered with oil paper, shake out bubbles and put it into the preheated mold; In the middle, fire up and down 170 degrees for about 20 minutes.
Take out the furnace and buckle back, tear off the oil paper, cool it, and press out the shape with the box.
Whipped with light cream, sugar and sea salt, non flowing cream.
First put a piece of cake germ, squeeze in a layer of cream and continue to alternate once.
The surface is milked with Santa Ana's flower mouth.
Decorate with fruit.
Please adjust the baking temperature and time according to the situation of each oven.