Ingredients (For 2 pound)
- cake flour 200g
- cocoa powder 30g
- baking powder 1/2 teaspoon
- baking soda /2 teaspoon
- granulated sugar (1) 40g.
- salt 1/4 teaspoon
- rice bran oil 40g.
- yoke of chicken eggs size (1) 3 eggs
- water 100g.
- honey 30g.
- vanilla 1 teaspoon
- eggs white chicken eggs size (1) 3 eggs
Method
1. Preheat the oven to 160 degrees C, the top light does not turn on the fan. Prepare a 2-pound circle, lay the wax paper on the bottom. Do not apply any fat
2. Separate the egg whites and yolks. Set aside the egg whites. Place the yolks in another bowl. Add sugar, salt, vegetable oil, water, honey, and vanilla flavor, and mix well.
3. Sift cake flour, cocoa powder, baking powder, and baking soda together 2 times, then put it into the bowl of the egg yolk mixture in step 1.
4. Beat the egg whites until it starts to form a coarse foam. Add the cream of tartar and gradually add the sugar. beat until soft peaks formed then use low speed Beat the air bubbles for about 30 seconds - 1 minute.
5. Divide the egg whites into the rested flour and yolk mixture and stir gently using a rubber spatula to combine. divided about 3 times.
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Tips: The technique for mixing together without collapsing the ingredients is to use a hook or a J-shaped flick to turn the bowl over and over. Scoop the ingredients from the bottom up to combine evenly.
6. Pour the batter into the mold, pour it high, remove air bubbles, lightly bump the mold 1-2 times, and bake for 30-40 minutes or until cooked through.
Tip: Check if the cake is cooked or not? Use a wooden skewer to dip into the meatballs. If there are no wet cake crumbs come up showing that it is available
7. Cooked and removed from the oven. Knead the mold one to two more times, then face down on the collapsible wire rack, wait until it cools down, and remove it from the pan.
8. Cut into pieces. arrange on a serving plate Sprinkle with pretty enough icing sugar. may add fruit as needed.
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