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蛋糕做法君之(The cake is the king)
蛋糕做法君之(The cake is the king)
[chocolate angel cake] (reference weight: 7 inch round cake mold 1)
Ingredients: egg white 4, low gluten flour 32 grams, corn starch 12 grams, lemon juice 1/4 spoon (1.25ML), fine sugar 75 grams, dark chocolate 45 grams, salt 1/8 spoon (0.625ML)
Baking: the middle of the oven, the upper and lower fire 185 degrees, 35 minutes or so.
Making process:
1, dark chocolate with a wire brush to wipe out very small pieces of chocolate, spare.
2, egg white, add lemon juice (can be replaced by white vinegar), salt, three times by adding granulated sugar, to be able to pull out the sharp corners of the wet foaming state.
3. Mix the low gluten flour and cornstarch. Sift and pour into the prepared egg white.
4, with a rubber scraper quickly from the bottom up mixing, so that the flour and the good egg white completely mixed. Pay attention to the stirring technique, take the bottom up mixed way, do not circle stirring.
5. Pour the chocolate chips into the cake batter.
6, quick mixing, so that chocolate crumbs evenly distributed in the cake batter.
7, pour the mixture into the cake mould (round cake mold I use 8 inches round the chimney mode, you can use 8 inch Angel Food Cake die, or 7 inches), the cake on the table to shake a few, put the batter out air bubble shock.
8. Put in the preheated oven at 185 degrees Celsius. Bake for about 35 minutes, until the surface is golden. Press it and feel elastic and ready to be taken out. (please adjust the baking time according to the actual conditions.).
TIPS:
1, it is best to choose cocoa butter content of not less than 31% of the dark chocolate to make this cake, taste better (cocoa butter content,
Not the total amount of cocoa, huh?. If you hold the chocolate chip directly with your hand, the chocolate may be melted by the heat of the hand, and it can be avoided by holding gloves. Chocolate chips need to be polished.
2, salt to improve the angel cake flavor and color is very helpful, although the dosage is ver
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