Light cream chocolate chiffon - baked cubes
Overview
When I got the baking cubes, I first thought of light cream. Light cream is always used very slowly. Consuming light cream has become a big problem for every baking enthusiast. I used light cream to make this chocolate chiffon, which does not shrink and has a rich creamy chocolate flavor. It is a snack that children like to eat very much. Since it was made, the baby’s eyes cannot be separated from the box of the open cake. After eating one, I have to hold one in my hand to feel relieved, for fear that my sister will finish it all
Tags
Ingredients
Steps
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Pour the light cream into the melting pot, add dark chocolate, and melt over hot water
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Stir while melting until the liquid is evenly mixed
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Separating egg whites and yolks
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Weigh the granulated sugar
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Beat the egg whites until they are thick, add one-third of the sugar, beat until long and curved, add the second third of the sugar, beat for a few times, and add the remaining sugar
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Until long peaks appear, refrigerate until ready to use
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Add egg yolks to the chocolate cream and mix well with a hand mixer
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Add sifted flour
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Mix well with a hand mixer
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Take out the egg whites, add one-third to the chocolate batter, and mix evenly using the cutting and mixing method
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Pour the batter into the remaining egg whites, mix evenly using the cutting and mixing method, and pour into the mold
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My oven is a Dongling baking cube. The mold is placed directly on the bottom layer. The oven is preheated in advance. Shake the mold before putting it in the oven. The oven temperature is 110 degrees for upper heat and 170 degrees for lower heat. The time is 25 minutes
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After baking, take out and let cool
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grams of chocolate and 20 grams of whipping cream. Melt the ingredients in a melting pot over water. After cooling, use a small spoon to spread on the cake surface and sprinkle with a little colored sugar for decoration
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Let cool slightly and then eat
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Heart to heart
