Thick Plain Chocolate Cake

I do not like the big treasure decorated with butter cream on the cake, kindergarten birthday month when fear will eat cream cakes. One day I meet him, the teacher is very frustrating to me: "You see, the children cry, because I have not cut the cake to him, you have the baby cry, because I cut the cake to him."

 

So I do for him is no need to butter cream birthday cake decoration, do not do any decoration, only wiping his love of premium chocolate.

 

This introduced the practice of my chocolate cream decorated, very rich and delicious pound cake cake body can use, chiffon cake, SP cake, but I used egg sponge points. Sub-eggs and chocolate chiffon sponge is actually exactly the same, just do not Jia Tata powder and baking powder, so that more natural and healthy (although I do not mind tartar and baking powder), the organization is also more compact, less swelling Chiffon not loose, and thick chocolate is matched.

 

 

Chocolate sponge cake divided eggs a 9 or 10 inches

 

Egg yolk paste:

Egg yolk ... ... ... ... ... ... ... 72 grams

Fine white sugar ... ... ... ... ... 70 grams

Salt ... ... ... ... ... ... ... 1 / 2 tsp

Salad ... ... ... ... ... ... 50 grams

Milk ... ... ... ... ... ... 100 g

... 2 tablespoons cocoa powder (14 grams)

Low-gluten flour ... ... ... ... 120 g

 

Protein paste:

Protein ... ... ... ... ... ... 126 g

Fine white sugar ... ... ... ... ... 84 grams

 

9 or 10 inch cake mold ... an activity

(9-inch capacity of 2840cc)

 

Practices:

Chiffon cake with the same general, see  http://recipes-4.blogspot.com/ and teaching video. Before most of the flour with cocoa powder and sieve into the egg yolk paste, it is now a kind of argument is to first mix the cocoa powder and vegetable oil then add the egg yolk paste, the protein can reduce foaming.Below is the complete sub-eggs chocolate sponge, chocolate can be seen as a high degree of chiffon.

 

 

Chocolate cream decorated mirror

 

Materials:

Milk chocolate ... ... ... ... ... ... ... 250 g

Bitter sweet chocolate ... ... ... ... ... ... ... 150 g

That the film ... ... ... ... ... 3 (7.5 g)

Hot water 100 to 150 grams (the lower the temperature more)

Maltose ... ... ... ... ... ... ... ... ... 50 grams

Sugar-free whipped cream ... ... ... ... ... ... ... 200 g

 

Practices:

1)      first pot on the hot water even on chocolate, stirring to melt. (Can not cover the pot, so the temperature is too high, chocolate oil-water separation

2)      to wait for the cake cool completely before stripping, Great minds think alike sized pad tray or foil tray. Draw a line with the chocolate on the side marking, and then cross Generative three.

3)      that the film with cold water till soft, picked up the drain, into the hot boiling water and stir until melted.

4)      the clear glue, maltose, followed by whipped cream into the chocolate, the force that is the mirror Stir chocolate.










 

5)      thermostat to do the steps, condensation will be more shiny. Step one, move from the hot water on the ice, the force stirring to completely cool and very thick.

6)      Step two, then move on water, swish down on the cake is easy to open stream concentration, temperature adjustment step is complete, as soon as possible. The figure on the right is no thermostat chocolate mirror, on the left is left over after the thermostat. It is clear that the two very different gloss after condensation.










 

7)      Start cream cake decorated ─ ─ in full glossy chocolate-chip cream, a stack of them. Mark line to align the top surface will be level.































 

8)      to mirror the entire surface of the cake full of chocolate can be poured.









 

 

 

The glossy chocolate more than the actual requirements, poured over it so easy. Flow to ice the cake can be recycled up on stage, but was again before the next use of the thermostat.

 

The ratio of two kinds of chocolate can be adjusted, I used bittersweet chocolate is 72%, although the addition of milk chocolate, bitter taste or partial, is an adult taste (my family great treasure is a small old man).

 

Mecamylamine chocolate cream decorated with plastic can remain soft but firm, very refreshing, after condensation, not sticky sticky knife, but if you do not taste like gum, gelatin or vegetarian can not be used, can be reduction or even omitted. To further reduce the sweetness, you can not add maltose (without added sugar, plus maltose crystallization can be avoided, it seems more subtle and more light, because maltose is transformed into sugar; can also use honey instead of corn syrup or glucose syrup, honey, but more sweet). You can also use fresh cream instead of milk, but avoid too thin to reduce the amount.

 

 

Eat their own side, so that you can, and to take pictures or business use, you can shower twice a chocolate cake outside will be more smooth. 

 

After the first shower, use the spatula to scrape chocolate thin and flat as possible and then refrigerated to condense. Do not scrape after the second shower, let the natural flow over the entire chocolate cake.

 

 

The following are this year's New Year's Eve to do, wanted to discuss the point with gold decoration festivity, but feel no need to spend this money, put the gold-colored beads of sugar instead of crushing, with good results.Cake decorated with sugar beads feel very out of date, but will be people like Jen Dan joke, but after crushing looked very elegant, I really thought it was gold relatives - can not spend money on equipment for the wide cake, really happy!

 

But too late to put a chocolate line (that is, press down with a long knife and then filed, it will float a line of chocolate), chocolate should be soft when they put more lines will not have jagged.

 

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In The History of The Softest Cake!

Recently a friend asked me, "Hokkaido chiffon cake" how to do, I do not know that did not eat, she bought dinner. Really, I do not eat dessert, I've never bought a few cake dessert, dessert thanks to these new popular friends want to learn to buy I try to eat, or I was completely answer any of them.

 

Hokkaido chiffon cake, called the cup cake baking experience as long as enough people know about eating one, in fact, the amount of high egg chiffon, high protein and low amount of flour. Protein and flour are the toughness of raw materials, so it can be part of the substitution, see the following table:

 

Dry material	Flour, and other starch, milk powder, cocoa powder
Wet material	Milk, eggs, water, fruit juice, honey, liquid oil
Flexible material	Fat, sugar, baking powder, egg yolk, milk, fruit juice, honey, chocolate
Ductile materials	Protein, flour, salt

 

But protein is moist raw materials, raw flour is dry, wet paste to replace the back, after more moist baked and flexible, you can clear a single eating cake, do not add any cream decoration.

 

But I do high volume of eggs are made of chiffon cake roll, never thought to make it into the cup cake. Habit, not a cup cake class is baking powder sponge cake batter, because they are baked round convex-convex and not collapse, that is nice. Chiffon if you do not stick in the solid Kaomo wall it is easy to shrink, with more non-baking cups can not be reduced.

 

I see my friends bought a small chiffon, indeed reduced to the surface of the tatami and a little wrinkled, but her beauty has always been concerned about the dessert does not even mind, he continually explained to me: "Even though the surface it does not look good, is actually very good to eat, there are filling, such as ice cream Oh, really ... "

 

I know the amount of high egg chiffon good to eat, but I do not want others to eat the cake but also kept the explanation: "Although it is perfunctory, and really good to eat ..."

 

Like this cake recently discovered more and more people, once popular but also no one suspected it collapsed, but its characteristics become ─ ─ do not think is true? Appearance does not look good at the beginning is always a disadvantage, but if you really have unique content will ultimately be affirmed, but the process needs to have the courage to also need luck, especially the horses of the eye.

 

15 Hokkaido Chiffon Cake

 

Egg yolk paste:

Egg yolk ... ... ... ... ... 100 g

Salt ... ... ... ... ... 1 / 4 tsp

Salad ... ... ... ... 40 g

Milk ... ... ... ... ... 40 g

A little vanilla extract ... ... ... ...

Low-gluten flour ... ... ... 50 g

... ... ... ... Baking powder 1 / 4 tsp

 

Protein Cream:

Protein ... ... ... ... ... 210 g

Tartar ... ... ... 1 / 4 tsp

Fine white sugar ... ... ... 105 g

 

150c.c. 15 paper baking cups ...

 

Cream filling:

Sugar-free whipped cream ... ... 120 g

Custard powder ... ... ... 25 g

Ice milk ... ... ... ... 75 g

 

Practices:

1)      Preheat oven to 175 ℃.

2)      Stir egg yolks with salt, and then sequentially adding the salad oil and milk and mix well.

3)      flour and baking powder into a sieve, stir, add vanilla and mix it.

4)      protein and tartar fighting foam, add the sugar three times, hit hard foam.

5)      the egg yolk and gently mix the two proteins, packed in crowded flower bag.

6) The      average crowd in a small paper cups, each about 35 grams. Came in the oven on.










 

7)      put the middle oven baked roast about 15 minutes. Let cool.










 

8)      to pass the whipped cream.

9),      custard powder, ice milk mix, while not harden quickly into the whipped cream in the beat, Beat can.

10)  with the long squeeze tube filling with flowers filling the mouth to squeeze the cake has cooled, squeeze each about 14 grams (slightly pushed up the surface of the cake, but also to take a little filling out to almost the same). Frozen more delicious.










 

 

Note:
Recipe ingredients can be so high without baking powder or tartar, still will not have significant impact.
 

Because chiffon practice has written many articles, I will not elaborate. If you do not need their own cooking custard custard powder, please refer to "Puff, the United States Swan" this recipe.

 

Most commercially available with the capacity of this cake about 120c.c. small square baking paper mold, filling, there are additional "Hokkaido milk flavor," sprinkle powdered sugar surface, these lines can be bought in the baking materials.

 

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Friends do much satisfaction after Hokkaido chiffon, asked me: "There are more moist softer cake?"

 

I did the cake, angel and super-soft soufflé Souffle are very soft and moist, almost chiffon and Hokkaido, but I did most marshy soufflé cake is a high water ─ ─ is in the custard Add cooked crisp in milk to the batter pasting.

 

Soufflé in fact not much water, but the less flour, and sometimes completely hold, and it is hot to eat, so I find it very moist. If you put it cool, although it will collapse or good to eat, but not so moist.

 

In Riga soufflé is not easy to mix too much water, so first of these that little bit of water and flour and mix the original cold boiled into a paste surface, it is easy to mix up. Some people called this approach "Tangmian cake", that "Tom kind of" bread is the "Tangmian bread" the ─ ─ This is also true, such an approach and Chinese Tangmian intention is the same, are intended to contain more more moisture and needs while maintaining the degree of hardness or thick thin.

 

Here is my chocolate soufflé with a high water to do the Black Forest cake recipe, it should be regarded as the most marshy cake, squishy to buckle out of the cake completely unable to move, the import of almost can not tell what is what is Fresh cake butter. But of course, such a high amount of water will affect the leavening of the cake, so its density is considered to be fairly large.

 

The following is its formula and practices. Requires that you have fresh cream chiffon or technical personnel can do this Black Forest cake, so I did not write the details in detail. Pour this batter baked in a soufflé mold is soufflé, than I was before the soufflé recipe some more moist.

Ultra-soft Black Forest Cake

 

Materials:

Milk ... ... ... ... ... 250 g

Low-gluten flour ... ... ... 30 g

Bitter sweet chocolate ... ... 120 g

Egg yolk ... ... ... ... ... 80 g

 

Protein ... ... ... ... ... 280 g

Fine white sugar ... ... ... 140 g

 

Canned black cherries ... ... ... 1 tank

Fine white sugar 1 tablespoon ... ... ...

... 3 tablespoons cherry brandy ...

Pass the appropriate amount of fresh cream ... ...

Amount of dark chocolate chips ...

 

9-inch round mold ... ... ... ... 2

 

Practices:

1)      Sieve the flour into the milk, stir, and then to a boil while stirring thick then turn off. Be careful not to scorch.

2)      Add chopped chocolate and stir to melt.

3)      Add egg yolk and mix well, then cool to a thick state of the entire basin. Even if the catch basin on the ice on time, stirring from time to time, faster than cold.

4)      Preheat oven to 150 ℃. Mold coated with oil.

5)      protein, sugar hit hard foam, and the top lightly with cold chocolate paste and mix well.

6)      Average mold into two, into the oven lower bake about 40 minutes.










 

7)      baked let cool. If the mold is not coated with oil, cut to the edge as soon as possible, because this cake will sink after cooling becomes flat, let the edge of the mold to avoid the middle of the thickness of the edge and Mom.

8)      the black cherry juice can drain out, cherry wine, sugar and marinate it.

9)      the cake upside down in a disc, in the above pass wiping whipped cream, cherries and then booked.

10)  add a touch of some of the cherry on the whipped cream, put the other cake stacked up.

11) throughout a full wipe whipped cream, sprinkle chocolate chips, if not put the block of chocolate chips to sprinkle broken plane. After the cold is more delicious.

 

Note:

1)      This is just a 9-inch cake recipe, but use two 9-inch baking mold, the thicker the more likely because of roasted fall. Two mold to bake in the same layer, if the oven is too small to fit two, you can only bake one, made ​​of single-layer cake. Although there is no thin layer cake sandwich, not so nice, but the body can better maintain the thickness of the cake, not crushed by their own gravity too serious.

2)      cherry brandy kirsch cherry is the authentic Black Forest cake and necessary materials, but not easy to buy kirsch, brandy can also be used generally. If fresh cherries, you can profile a half to the child, pickled with sugar and wine a little longer, taste better than canned.

3)      If you do a general Black Forest cake http://recipes-4.blogspot.com/ , can be pickled cherry wine oozing sugar Brush the cake chip, will be more moist sweet.

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Volumes of Fresh Milk Fruit Cake

 

 

This cake volume, should be considered "soft cake roll history," right? Cake body is similar to the so-called "Hokkaido Chiffon," Chiffon high amount of eggs, the stuffing is made of milk and fresh cream mousse, inside and outside are soft, sweet and sour fruit into another folder, it is very refreshing delicate summer dessert.

 

But are also very difficult. The first is baking sheet cake ─ ─ chiffon will do this as long as it should be no problem, but do not pay attention to the underside of roast color. This cake is to brown on the inside of the front roll, bottom roll out, as is called "milk fruit cake roll", so the color should be shallow brings tears to my son.

 

Here I can not help but complain about the purchase of eggs, yolk color was too orange, and it is a little false, does the feed laced pigment? Results do come out of the cake color than usual Huang Yan many ... ... really hope to do it is usually the kind of cream.

 

The most troublesome or mousse. This gelatin mousse, is the first clear jelly made with gelatin, it is not condensed in the condensation will be sent when you add whipped cream and mix well, put whipped cream and one of the bubbles are condensed.

 

Whipped cream and put it on the sheet cake, roll it out here, with fruit to slide to flow more difficult to shape, so the cake volume to volume in this mousse, whipped cream can not roll.

 

Can not do all the hard gelatin mousse according to recipes, to act depends on the weather. More hot weather, the more weight to gelatin, and clear ice jelly have to add more milk until a thick oil mixing. However, if in not so clear jelly with whipped cream and mix well before the condensation, it is simply mixed evenly, and looks like a mousse, whipped cream is mixed with a small piece in a small piece of clear jelly, this is can not be formed.

 

Very complicated to say, there is no formula to follow, anyway, is to carefully observe, we must do more, gain experience, the more able to grasp the ideal temperature to make the perfect mousse.

 

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Milk Fruit Cake

 

Cake material: 

Egg yolk ... ... ... ... ... 90 grams

Salt ... ... ... ... ... 1 / 4 tsp

Salad ... ... ... ... 45 grams

Milk ... ... ... ... ... 45 grams

Low-gluten flour ... ... ... 60 grams

... ... ... ... Baking powder 1 / 2 tsp

 

Protein ... ... ... ... ... 170 g

Tartar ... ... ... 1 / 8 tsp

Fine white sugar ... ... ... 110 g

 

Pan 1 (43x33 cm )

 

Practices:

1)      Preheat the oven to 175 ℃. Zhang baking pan bottom cushion cloth.

2)      egg yolk part: Beat egg yolks with salt, then spoon a spoonful of salad oil added to the mix evenly. Add milk, stirring evenly.

3)      with the flour and baking powder into a sieve, and mix well.

4)      some protein: protein powder to play Jia Tata foaming, then add sugar a few times, hit hard foam.

5)      blew the half of the protein yolk paste in the paste, mix gently; then back the other half scraping egg yolk protein paste in the paste, mix well. To determine the pelvic floor without egg yolk paste deposition.

6)      into the baking pan, knocking a few large bubbles that burst. Calibrating the surface with a scraper. 

7)      in the upper oven and bake about 12 minutes, hand touch the central, elastic that is baked. 

8)      came out, immediately cut the edge, in another pan upside down on the cloth.

9)      tear up the bottom of the baking dish cloth and let cool.

 

Note:

Adjust up and down the fire if it is separate from the oven, with a lit about 195 ℃, under fire 155 ℃, so that the bottom too coloring. General volume of chiffon cake recipe details please refer to the practice of 102. And teaching video.

 

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Mousse Materials:

Comprehensive small fruit ... ... 400 g

Sugar-free whipped cream ... ... 150 g

 

That the film ... ... ... ... 4 to 5

Heat milk ... ... ... ... 150 g

Fine white sugar ... ... ... ... 40 g

Vanilla extract amount ... ... ... ... ...

 

Practices:

1)      If using canned fruit small, drain the broth first. Pass the whipped cream, cold standby.

2)      the cold water that soak the film, picked up.









 

3)      into the hot milk inside (about 7 , 80 degrees), stirring to melt, filter. (Preferably filtered to steel bowl, easier to wait for the next cooling)










 

4)      sugar and vanilla and mix well.










 

5)      basin on the ice slowly stirring.


















 

6)      Stir to a thick but not yet condensed state.









 

7)      sent as soon as possible by adding whipped cream, stir evenly Serve mousse.















 

 

 

8)      when the hot water basin on the stay on the ice, so as to avoid mousse melt; but also stirring from time to time, so the upper and lower hardness Mom.









 

9)      the cake slice on the dark side, pour in the mousse cake. Mousse should be a lot more fresh cream also stagnate, not the venues tend to soft, especially in hot weather, if you have to scratch too thin soft cold for a while and then return to pot.









 

10)  smooth, farthest away from his side as long as you can wipe a thin layer.









 

11)  the fruits row up, there not far away from their own row.









 

12)  started pulling out cloth roll pan.









 

13)  should be forced to point to the adductor, even mousse squeezed from both sides does not matter, so there was not empty.









 

14) The  volume is good, with a baking cloth into a cylinder, cold to the whole has become more solid in order to cut, at least 2 hours or more, cold night better.









 

15)  line of such materials, lightweight plastic boxes can be bought, this large volume of cake just installed two boxes. If you want to give it away, starting a large towel or other insulating material even PACKER up, because the gelatin will melt at room temperature, the weather more hot melt faster.

 

Note:
Canned fruit, small compared with the convenience of fresh, fresh fruit to be cut, and the water will be mixed into the mousse after; can use yogurt instead of milk, and tastes good; that film one of 2.5 grams, can be so heavy powder instead of the Ming, but not with other gum instead.
 

If the volume is not good, for example, the volume is not loose or rolled into a cylinder, cold ─ ─ volume after re-roll the cake is cut open, re-roll up. Although the dip mousse cake stick when peel fruit, it seems very confusing, but good to tidy up the volume again. To cold, so before cutting to enjoy amorphous.

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