How to make chocolate chicken cake, how to make chocolate chicken cake?

Material. a.250 grams of whole eggs, 100 grams of caster sugar, b85 grams of cake flour, 20 grams of flour, 15 grams of cocoa powder, c2 grams of baking soda, 10 cc of water, d30 grams of cream.

Method. 1.Add water to the steel basin, turn on low heat and cook until 50 (i.e. the finger temperature test has a hot feeling), then turn off the heat and set aside.

2.Then take another steel basin, put in material A, put it on method 1, and stir it with a straight whisk until it is at the same temperature as the human body, and then remove it.

Then use an electric mixer to beat at high speed, let the egg tin wrap into the air, whip until the egg tin is smooth and fine, use the whisk to pull up the egg tin will show obvious lines, but disappear immediately, and then stir at low speed for 30 seconds to make the egg tin more delicate and even.

3.Sieve material B, add it to method 2, and quickly pick it up from bottom to top with a scraper to mix the egg syllabus and powder evenly.

4.Ingredient C is put into a steel basin and mixed thoroughly, material D is melted and added, and then added to method 3 and gently mixed well, which is the chocolate chicken cake dough.

5.Put the rabbit-shaped baking mold on the stove and preheat it over low heat, then apply a thin layer of salad oil with a brush, pour the chocolate chicken cake dough into the groove of the baking mold (about 9 minutes full), then cover the lid and quickly turn it over, let the whole model stick to the top, and then bake until it is colored (about 1 2 minutes), pick it up from the seam with a sharp cone or bamboo skewer.

Chocolate and eggs, how to make a delicious cake? It's not that hard, all you need is eggs and chocolate, plus a little milk.

Dark chocolate and butter in a bowl and melt in heat.

2. Take a small spoon and pull and melt into a smooth and particle-free state.

3. Beat two eggs and add caster sugar.

4. Beat with an electric whisk until the color is whitish and the volume expands slightly. It does not need to be whipped to a foaming state.

5. Pour in the melted dark chocolate butter.

6. Mix in a Z-shape like Zorro.

7. Sift in the cake flour.

8. Mix well in a Z-shape again. The Z-shaped shape allows the flour to blend quickly and prevents the batter from becoming gluten-free.

9. Cover with plastic wrap and let it lie in the refrigerator for half an hour.

10. Pour into a piping bag.

11. Squeeze a layer of chocolate paste at the bottom of the paper cup, and then put one or two dark chocolate chunks into it. It is also possible to use high-temperature resistant ceramic cups or stainless steel molds.

12. Squeeze in another layer of chocolate paste, leaving a little space at the top for the cake to rise.

13. Put it in the middle of the oven preheated to 210 degrees and bake at 210 degrees for about 12 minutes. When you see the batter swelling and there is a slight crack on the surface, you have to take it out, and the surface of the cake will crack and collapse easily after baking for too long.

14. After baking, put it on the grill and let it cool slightly.

Material. 125g cake flour, 125g sugar, 5 whole eggs, 50g cream or milk, chocolate chips or change according to preference.

Method. 1. Put the eggs in warm water and microwave the cream to soften and set aside.

2. Sift the flour and set aside.

3. Beat the sugar and eggs until they are slightly solid.

4. Add flour and mix well.

5. Add milk or cream from the edges.

6. Preheat the oven to 170 degrees.

7. If you have the ingredients, add them last (chocolate chips or cranberries are fine) 8. Pour into the mold and gently drop the bubbles to run out and bake for 20-30 minutes!

1: Prepare the eggshells, soak them in white vinegar for about 30 minutes, wash them and let them dry.

Add the chocolate, cream and sugar in the microwave.

2: Heat the chocolate, cream and sugar in the microwave to melt (note: the sugar should melt evenly). Preheat oven to 180.

Add the eggs and mix well. Stir in the flour and salt

3: Add the eggs and mix well. Stir in the flour, salt and cocoa powder. Pack the batter into a squeeze bag.

Pour a little sunflower oil into the eggshell and brush.

4: Pour a little sunflower oil into the eggshell and use a brush as a secondary brush to evenly distribute the oil inside the eggshell.

Fill the eggshell with an appropriate amount of batter.

5: Fill the eggshells with batter.

Bake for about 15 minutes (depending on the oven.)

6: Bake for about 15 minutes (depending on the oven).

Chocolate egg cake must be made into a paste with high-gluten flour, put eggs, add a small amount of chocolate, powdered sugar, honey to make a bearded ruffian, pour it into the mold for baking gun delicious cake.

1.Separate the egg whites from the yolks, and remember to use waterless and oil-free basins for the whites, otherwise it will affect the beating.

2.Add 30g of caster sugar to the egg yolk bowl and stir well.

3.Add the corn oil and continue stirring.

4.Add the milk and stir to combine.

Chocolate, chicken cake practice, this method I think can be uh, a kind of pastry learning can be used in a clear uh, ** operation, take a look at its operation process and its amount of proportions to make the main points.

How to make chocolate cake:

Ingredients: 90g Dark Chocolate, 45g Butter, 65g Milk, 60g Caster Sugar, 1 Egg, 70g Animal Whipped Cream, 140g Cake Flour, 1 2 teaspoons of baking powder, 1 4 teaspoons of baking soda, 1 Filling & Topping, 165g Animal Whipped Cream, 165g Dark Chocolate, 50g Blueberry Jam, 2 teaspoons of rum.

Method: 1. First, make a chocolate cake base, cut the dark chocolate and butter into small pieces and put them in a bowl.

2. Heat over water and stir constantly until the chocolate and butter are completely dissolved. (Or microwave for tens of seconds, remove and stir until completely dissolved).

3. Add caster sugar (40g), whipped cream and milk to the chocolate liquid and stir well. Separate the yolk from the egg white, add the yolk to the chocolate liquid and stir well.

4. Mix cake flour with baking powder and baking soda and sift it into the chocolate mixture.

5. Stir well to form a batter (you can stir directly with a whisk, stir the flour well, do not over-stir).

6. Add the remaining 20 grams of caster sugar to the egg whites in batches, and beat them with an electric whisk until they are wet and foaming that can pull out the sharp corners.

7. Mix the whipped egg whites into the chocolate batter. Use a rubber spatula to mix well from the bottom to the top, without stirring in circles.

8. Smear a layer of butter on the inner wall of a 6-inch round cake mold to prevent sticking, pour the cake batter into the mold, smooth the surface, put it in a preheated 185 oven, and bake for about 35 minutes. Until the cake is fully puffed. Stick a toothpick into the inside of the cake and if there is no residue on the toothpick, it is baked.

9. After the baked cake is cooled, remove the mold, cut off the raised part at the top, and then cut it horizontally into three slices for later use.

10. Materials for making sandwiches and cladding. Mix 160g of whipped cream and 160g of dark chocolate cut into small pieces, pour into a small pot and heat over low heat and stir constantly until completely dissolved (or stir in the microwave until melted, no need for a small pot). Let stand to cool until thick.

The creamy mixture made is called chocolate ganache.

11. Mix the blueberry jam with the rum, heat in the microwave for a while (or over water), and stir until the jam is thinned by heat.

12. Spread the jam on the three slices of cake while hot. After spreading, place the cake slices in the refrigerator for a few moments to allow the jam to cool and solidify.

13. Step 11 The chocolate ganache is allowed to rest until it is thick and spreadable. Spread a slice of cake coated with jam (jam side up) on the piping table and spread 70g of chocolate ganache on top of the cake slice.

14. Spread the second slice of cake (jam side up), spread 70g of chocolate ganache and cover with the third slice of cake (jam side down).

15. Spread all the remaining chocolate ganache on the top and sides of the cake and smooth with a spatula. Once smoothed, the basic making of the chocolate cake is complete.