The recipe for black cake, the recipe for black sesame cake

Sift the flour and cocoa powder 3 times; Egg yolks, oil, milk, sugar and mix until the oil and water are combined;

Pour in the powder in batches and mix until there is no particle; Add sugar and vinegar to the egg whites until they are hard to foam;

Put 1 3 egg whites in the egg yolk paste and mix well; Then pour back into the 2 3 egg whites, quickly stir and mix evenly;

Pour it into an 8-inch mold and shake it hard a few times to shake out a large bubble; Put it in an oven preheated at 350F 180C, bake for 35-40 minutes, after baking, take it out, and let it cool upside down;

The bittersweet chocolate is melted in the microwave oven on high heat for 30 seconds, and let cool (the power of each microwave oven is different, you can first 30 seconds, and then depending on the situation in 10 seconds, 10 seconds of heating and melting, the time should not be too long, otherwise the chocolate will become thick and become a ball. ）；After solidifying in the refrigerator, scrape out the pieces with a spoon;

Cut the cherries in half and soak them in coffee wine for an evening; 2 slices of cake (3 slices are the best, but because there are not enough cherries at home, I have to divide it into 2 layers.) ）；

First, add sugar to 350ml of whipped cream until firm; The cake is brushed with cherry-soaked coffee wine;

Spread with whipped cream and top with cherries; Cover with another slice of cake;

Pour in whipped cream; Smoothing (because you also have to put chocolate decoration, you don't need to wipe it flat.) ）；

Move the cake to the cake tray; Use a spatula to stick the chocolate to the cake (do not use your hands, hand heat will melt the chocolate.) ）；

Add 50ml of whipped cream to the remaining cream, beat until firm, put it in an extruded bag, squeeze flowers on the cake, and garnish with cherries.

Is there too much chocolate?

Just melt the chocolate.

If you only add chocolate, how much chocolate will you get to be black? Consider the cost You can actually add less chocolate chips and use cocoa powder or chocolate oil to tone the color.

Ingredients: Ingredients

100g cake flour, 4 eggs, 60g black sesame seeds

Excipients

40ml of oil, 2g of salt, 70g of sugar, 50g of sugar, 80ml of milk

Step 1

1.Milk, sugar, sugar, oil.

2.Sift the low flour and roll out the cooked black sesame seeds into minced pieces for later use.

3.Pour the sugar, oil and milk into the egg yolk, pour in the sifted cake flour and black sesame seeds, and stir well.

4.Separate the egg whites from the yolks and place the egg whites in an oil-free and water-free container.

5.After opening the egg white, add half of the white sugar and beat for 2 minutes, add the remaining white sugar and beat for another 3 minutes. Beat until neutral foam.

6.Pour 1 3 egg whites into the egg yolk batter and mix well.

7.Pour back into the remaining egg whites and toss briskly up and down until well combined.

8.Pour the beaten cake batter into the baking tray and shake twice to remove the bubbles.

9.Put it in a preheated oven and bake it at 165 degrees for 25 minutes. The temperature time is best according to your oven temper ha.

10.Take out the inverted buckle, let it dry for 5 minutes, then tear off the oiled paper and cut into pieces.

11.If you look at the cross-section of the cake, there are plenty of black sesame seeds, and when you bite into it, you will have a strong aroma of black sesame seeds.

Chocolate cake, in the previous article, I introduced to you a lot of chocolate cake practices, I believe you already know some about chocolate cake practices, but chocolate cake is not only what to do, different methods to make the taste is also different, let me introduce you to the dark chocolate cake method.

Material:

90 grams of cake cake, 4 egg yolks, 4 egg whites, Hershey's Special Dark Chocolate, 20 grams of milk powder, 180 grams of sugar, 2 grams of baking powder, 2 grams of salt, 50 grams of olive oil, 50 grams of water, white vinegar.

Method:

Egg yolk, add 30 grams of sugar and stir well to become lighter in color, when it is more viscous, then add 50 grams of olive oil and 50 grams of water and mix well, and then sieve in 90 grams of low-gluten powder, 20 grams of milk powder, 2 grams of baking powder, and 2 grams of salt.

Add white vinegar to the egg whites, add 150 grams of sugar and beat in three times until the whisk is erected, and the beaten egg whites can be bent over to stand.

3. Add 1 3 egg whites to the egg yolk paste, stir well, and then pour all the egg whites into the egg whites and mix well. Put the mixture well. Pour the custard into the cake tin and shake a few times to eliminate air bubbles.

4. Preheat the oven to 160 degrees and bake for 25 to 30 minutes;

5. Take out the baked cake and let it cool upside down;

Hershey's Special Dark Chocolate + 20g whipping cream in the microwave for 1 minute.

7. Remove and stir until the chocolate is completely melted.

8. Evenly drizzle the melted dark chocolate over the cake.

Sprinkle a few rose petals and the super sweet black rose cake is ready.

Chocolate cake, I believe that after reading the above introduction, everyone knows the method of dark chocolate cake, and friends who like it may wish to try this method to see if the taste is the same great.

Ingredients: eggs, cake mix, milk, sugar, lemon juice.

Steps: <>

Step 1: Separate the yolks and whites of the five eggs.

Step 2: Add a carton of milk to the yolk basin, you can also add water.

Step 3: Add a spoonful of lemon juice (to remove the smell), add the cake mix and stir well to form a dripping paste.

Step 4: Add two spoonfuls of lemon juice to the egg whites, whip the egg whites with an electric whisk, and add the sugar in three parts, I only added two times because my family doesn't like it too sweet. Whip into a white cream.

Step 5: Add the beaten egg whites to the batter you just stirred in three steps.

Step 6, into a drop-shaped shape.

Step 7: Pour into the rice cooker and shake the pot a few times to make the egg liquid more even. Use the Cook button to start cooking.

Step 8: Beautiful, right? Like a black sesame pumpkin, because of the rice cooker used, it inadvertently created this effect, the outer ring is higher, the inside is concave, and the black sesame seeds are dotted inside, which is particularly comfortable.

Black Sesame Chiffon Cake Roll The black sesame chiffon roll with a light sweet flavor is soft and has a strong sesame fragrance, which is good for hair, and this can be had! It can be used as afternoon tea or as breakfast, making it a versatile model for the whole family. My baking tray is relatively small, 19* cm, and I use the amount of 3 eggs, each egg is about 60 grams (with shell), and the finished product is a relatively thick cake slice.

Black rice is a common ingredient in our lives, which can be used to cook porridge or steam rice all year round, which is nutritious and tasteful, and is loved by everyone. In recent years, black rice can not only be used to cook porridge, but also ground into flour to steam steamed buns, make bread, and even cakes. The method of black rice chiffon cake is the same as that of ordinary chiffon cake, which is simple and convenient, and many novices can also get started, and the cake made is fluffy, soft and delicate, which is much more delicious than steamed buns.

【Black rice chiffon cake】

Ingredients: Egg yolk paste: 50 grams of corn oil, 60 grams of pure milk, 20 grams of caster sugar, 90 grams of black fragrant rice flour, 4 egg yolks.

Egg whites: 5 egg whites, 40 grams of caster sugar, 4 drops of lemon juice.

How to make it]:

1. Prepare all the raw materials, weigh the weight, I bought the black fragrant rice noodles directly from the supermarket, and the conditional self-powdered ones are more delicate than those bought in the supermarket.

2. First of all, make egg yolk paste: in a clean and waterless basin, add caster sugar, corn oil, milk, and fully emulsify evenly with a manual egg beater.

3. Then sieve the black rice flour into the liquid, and stir evenly with a manual whisk, taking care not to stir in circles, the flour is easy to gluten.

4. Add the separated egg yolks, beat them with a manual whisk, and beat evenly.

5. After mixing, the egg yolk paste is very delicate, cover with plastic wrap (to prevent air drying), and set aside for later use.

6. To make egg whites: add the isolated egg whites to a clean, water-free and oil-free basin. Beat with an electric whisk on medium speed until the egg whites appear fisheye-shaped, add lemon juice and caster sugar (40g caster sugar is added in three parts) and continue beating.

Beat until the egg whites appear delicate lines, add caster sugar for the second time, and continue to beat. When the egg whites appear to be textured but can be kept for a few seconds, add caster sugar for the third time, and turn the whisk to low speed, the eggs I use are relatively small, so I add 5 egg whites.

<>8. Use a spatula to take one-third of the beaten egg whites and put them into the egg yolk paste. Stir evenly with a spatula, go in from 2 o'clock and turn it out at 7 o'clock, or you can use the technique of stir-frying. Pour the egg yolk paste into the egg white paste and mix well.

The speed of stirring should be fast, and the black rice flour is a little coarse and easy to defoam.

9. The mixed cake batter is delicate and smooth, pour it into the eight-inch chifon mold, and gently shake the mold on the countertop to shake out large bubbles.

10. Put it in the preheated oven at 140 degrees, bake for 40 minutes on the bottom layer, turn to 160 degrees and bake for 10 minutes.

11. Shake lightly out of the oven, buckle it upside down on the cooling rack, and cool it to remove the mold.

12. After cooling, cut the black rice cake into pieces with a serrated knife, which is soft and delicate, with a strong rice fragrance.

Tips: 1. Black rice flour is coarser than low-gluten flour, so it is easy to defoam, and the speed must be fast when egg yolk paste and egg white paste are mixed.

2. The baking time and temperature can be adjusted appropriately according to your oven temper.

First, boil the black rice into porridge, beat the black rice porridge into a paste with a cooking stick, and beat the eggs into a bowl. Add salt, white vinegar. Beat the whole egg with caster sugar.

Put corn oil, black rice cereal and milk in a bowl and stir. Add another part of the beaten whole egg mixture. Stir the batter.

Pour into a baking sheet and preheat the oven to 180 degrees. Bake at 25 degrees on top and bottom heat, then defilm the baked cake and let it dry.

First of all, prepare the ingredients: black rice, pure milk, eggs, glutinous rice flour, corn oil, and sugar. Specific method steps:

1. Beat the black rice into powder with a wall breaker. 2. Separate the egg white and egg yolk, add pure milk and corn oil, stir well with a whisk, and preheat the steamer during the period. 3. Add black rice flour and stir well, then pour in 2 glutinous rice flour and stir well.

4. Add sugar to the egg white and beat it with an electric whisk, so that it can be operated 3 times. 5. Take one-third of the beaten egg white into the black rice cereal, quickly stir clockwise, and then pour this into the remaining whipped egg white and stir quickly. 6. Pour the black rice cereal into the mold and seal it with plastic wrap, put it in a steamer with boiling water and preheat, and steam it over medium-low heat for 50 minutes.

7. After steaming, take out and shake a few times to remove the mold, and the black rice cake production is completed.

1.Separate the three egg whites and egg yolks, add 20g of powdered sugar to the egg yolks and stir well.

2.Pour in the milk and stir well.

3.Pour in the corn oil and stir well.

4.Sift in the black rice flour.

5.Stir until there is no dry powder.

6.Add 55g of powdered sugar to three egg whites in three portions and beat until dry and foamy.

7.Take a large spoonful of beaten egg whites and put them into the mixed black rice cereal, stir well.

8.Pour the batter back into the egg whites and mix well.

9.Pour the mixed cake batter into the mold (I want to cut the square cake, so I chose the square mold), shake a few times to remove the large bubbles, and the oven is 140 degrees for about 30min.

Prepare a water-free and oil-free utensil, preferably larger, so that the eggs do not leak after they are beaten and expanded. Mix flour with black rice flour and baking powder, sift and set aside.

Beat the eggs and add the sugar three times. Beat the eggs until they are scooped up with a whisk and hang down about 3 cm.

Stir the sifted flour into the egg batter and stir in portions. Mix well up and down with a spatula.

Pour into the mold and knock out large bubbles.

Cook in a pot of cold water, counting 15-20 minutes from the time the pan is steaming, until there is no sticky egg paste after inserting it with chopsticks.

1 egg beaten into a container.

2 Add sugar and honey.

3 Whip with heat.

4. Whip until the color becomes lighter.

5 Beat until the egg does not drip out.

6 Sift in cake flour and black rice flour.

7 Stir well.

8 Add the corn oil and stir well.

9 Grease the mold and pour in the batter.

10 160 degrees to preheat the middle layer for about 35 minutes.

11 Allow to cool and cut into cubes.

The preparation of black rice cake is very simple, grind the black rice into black rice noodles and then make a cake in the oven.

Teach you how to make black rice cake fluffy and delicious.

1. Soak the black rice and rye flakes in water overnight, remove the core of the jujube and chop it, cook it with the black rice and rye flakes until the water is dry, and let it cool for later use.

2. Soften the butter and add brown sugar until the brown sugar is soft, add the egg mixture in batches and beat well.

3. Add the boiled black rice puree, add milk, mix well, sieve in flour and beat well.

12cm baking bowl, bottom with grease paper, pour, smooth, preheat oven to 150°C, medium layer, top and bottom, 35-40 minutes.

Teach you how to make black rice cake fluffy and delicious.