Cake making in the history of washing the least bowl: vanilla cream chocolate cake

The vanilla cream chocolate cake making method that allows you to wash the least bowl. Sisters who like baking probably have a headache, that is, a bunch of greasy bowls to face after making cakes, how to let yourself enjoy the fun of making cakes without worries, the answer is the electronic scale clear . In addition to the butter-like ingredients that need to be softened in advance, other ingredients are basically added on the electronic scale in real time, so that the pressure of washing the dishes can be reduced to the minimum. For a lazy person like me, making this cake usually controls only 3 large bowls. One meringue, one egg yolk paste, one butter, and cream can be used to wash the meringue bowl with fresh water. I am lazy, so there is basically no picture. But I hope to introduce the practice in the most understandable text.

The vanilla cream chocolate cake making method that allows you to wash the least bowl. Sisters who like baking probably have a headache, that is, a bunch of greasy bowls to face after making cakes, how to let yourself enjoy the fun of making cakes without worries, the answer is the electronic scale clear . In addition to the butter-like ingredients that need to be softened in advance, other ingredients are basically added on the electronic scale in real time, so that the pressure of washing the dishes can be reduced to the minimum. For a lazy person like me, making this cake usually controls only 3 large bowls. One meringue, one egg yolk paste, one butter, and cream can be used to wash the meringue bowl with fresh water. I am lazy, so there is basically no picture. But I hope to introduce the practice in the most understandable text.

Material

Eggs (protein egg yolk separated into two large bowls) 6
Sugar A 30g
Vegetable oil 35g
milk 50g
Low gluten flour 55g
cocoa powder 15g
Light cream (Oldburg) 200ml
White sugar B (beaten protein) 50g
White sugar C (whipped whipped cream) 15g
Vanilla extract 2g

For cake molds larger than 7 inches, apply softened butter to facilitate mold release. After painting, set aside.

Put the egg yolk (with a big wrist) on the electronic scale that has been cleared, add 30g of sugar A, remove and gently beat

Put the electronic scale on the bowl, clear the value again, add 40g of vegetable oil, then mix well, clear again and add 50g of milk, mix well (this step can save the physical strength of washing N bowls, haha)

Sift in the low-gluten powder and cocoa powder using the above electronic scale clear method, and then use a spatula to flatten all the granulated dough, and the egg yolk paste is completed

The oven can be preheated at 170 degrees.

Use another large bowl to make meringue (this step can be ignored for familiar sisters): add 3 or 4 drops of vinegar in sequence, then use an electric eggbeater to make a rough bubble, add sugar in three times to make a dry protein cream (Pull up to a right angle state)

Add one-third of meringue to egg yolk paste, stir from the bottom until it is even, absolutely no need to circle. After stirring well, pour the egg yolk paste into the remaining meringue and continue to stir. Then pour into the mold. Place in the oven and bake for 40 minutes. Remove and let cool.

Wash the bowl of meringue, fill it with cream, add vanilla extract, mix well with an electric eggbeater, add a small amount of white sugar in 3 times, about 5g each time, when the cream lines are not easy to disappear and the flow is slow, you can stop it to avoid smash The state of tofu residue separated from oil and water.

Cut the cake horizontally into two halves, put the bottom half of the cake back into the mold, and pour half of the whipped cream. Fold the other half of the cake and top with cream. Put it in the refrigerator for 2 hours to cut the food.

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