Wind Of Relative Of Fruit School Cocoa

Ingredients

• # [yoke is burnt]
• Yoke 3
• Fine saccharic 20 grams
• Water 30 grams
• Maize bud is oily 30 grams
• Weak strength flour 60 grams
• Brandy 1 big spoon (15ml)
• # [albumen frost]
• Albumen 3
• Fine saccharic 50 grams
• # [cocoa sauce]
• Cocoa 15 grams
• Hot water 40 grams

Tips

Qi Feng’s roast detailed note asks the brief introduction in Directions of referenced and the following Qi Feng, measure, Tips 7 inch 3 eggs raw ingredient: Http://www.xiachufang.com/recipe/100105722/ 6 inch wind of relative of 2 eggs raw ingredient: Http://www.xiachufang.com/recipe/100129276/ 6 inch the Qi Feng that wipe tea: http://www.xiachufang.com/recipe/100142974/ of wind of relative of black tea of Http://www.xiachufang.com/recipe/100133691/ fruit school states again, this prescription does not suit a novice to do. If your Qi Feng is baked extraordinary stability can try the level. If your Qi Feng still appears all sorts of problems, step, sunken, shrink waist, crack, long not tall, the temperature that bakes even you Qi Feng at ordinary times and time did not hold good, cocoa sauce also had not been moved, still want to do especially, read carefully first please above all brief introduction in 4 prescription link, measure, Tips. The novice does not change formula at will please. This is fruit school is former square, classical cannot again classical, the has him examination of the problem technique that make. Among them brandy, I am replaced with malic liqueur. Liqueur of taste of usable also and other fruit is replaced, also can replace with bright Mu wine. Brandy is raw material with the fruit, via fermenting, the wine that distillation makes. Bright Mu wine is the course after extracting juice with sugar cane after fermenting oak bucket stores, get. Maize bud oil also can use rape oil, salad oil. The egg that I use is average a 67 grams (take case oh) . Cocoa rushs with boiled water, not be hot water. Can put the bowl of cocoa directly say to go up, burn one crock boiled water to go in directly the quantity takes weight, next careful agitate comes the condition of even cocoa sauce.

Directions

1. Preparation works: Boiled water 40 grams, careful mix is even in pouring cocoa, put cool reserve. The egg had better be freezer has been refrigerated. Albumen and yoke are detached. Albumen puts freezer to continue to refrigerate first. Low pink crosses a sieve ahead of schedule. This cocoa sauce is not very thick stiff condition, slant rare, but very exquisite condition is after mixing, without pink kind, without grain. Need to mix one part first with moment of cake batter compound finally so, mix entirely again finally.
2. The yoke that make is burnt: Yoke joins saccharic agitate to come deliquescent. If yoke is cold storage is taken too,use, can lie between water to heat agitate. Quicken saccharic and deliquescent, water leaves after agitate ends
3. Add 30 grams water, about 30 seconds reach agitate even condition. Bleb is very right now bulky.
4. Rejoin oil lasts agitate comes exquisite condition. Surface layer extensive is white, churn gently, the yoke fluid next still deeper color, when the surface can have grain to appear, namely emulsification is finished. So called emulsification is to rely on the intention that discloses grease petty particle to come to those who yield different quality to feed material mix each other. Mix water and oil even latex condition finally. The yoke after emulsification is burnt, can reduce grease to depart, increase bubbly power, make bulk greatens. Mix with panada, can rise to allow the action that cake quality of a material becomes fleeciness and soft, make cake more meticulous and soft. Still can make the moisture in bake process reduces be lost, make a product wetter and defer ageing
5. Again sift out pink kind one-time join, agitate disappears to powder can.
6. Mix 15ml brandy Or liqueur mix is even.
7. Frost of the albumen that make: Albumen is divided second join saccharic hit to 89 issue position. Right now but warm-up oven, warm-up temperature tower above is roast temperature 30 ℃
8. Mixture albumen frost and yoke are burnt: Enter the egg hoarfrost of 1/3 yoke paste to mix first even. Will mix the cake batter of divide evenly falls into basin of the rest albumen, mix is even. The method is cut mix, break up mix, should not draw a circle only all but. According to the agitate method of the isle, can finish inside 20-30 second.
9. Add: Recently is the agitate method that uses an isle, very fast, even. Simple point says even if, it is among agitate basin into the knife, the wrong lower part that cuts a basin goes out, the need before drawknife is given out “ bang ” touch touch agitate basin. An ellipse is drawn in the wrong lower part of the basin, after drawknife is raised, farewell reachs basin center, whole process does not need to turn over pass on wrist. Every draw a circle, left hand wants anticlockwise turn basin. The operation wants coherent, a second of agitate is controlled 2 times. Now and then blow a basin. Can mix albumen frost inside 20-25 second yoke papers agitate to finish. Fast operation can avoid albumen frost to form little grain. Detailed picture can consult “ the cake classroom of isle teacher ” .
10. Mixture cocoa sauce: Take out one part panada, enter cocoa sauce, drawknife and panada are perpendicular, cut a knife continuously continuously from the center, delay wear point-blank controlled the seat at 8 o'clock, cross a sword next, the egg since drawknife dip paste breaks up to enclothe the surface is papered in the egg. Left hand is anticlockwise at the same time turn basin. Repeat this act, make panada fast mix is even. Again agitate hind in containing cocoa panada to pour the rest panada with same methodological mix even.
11. Roast: Join cake batter the model that bake inside, blow divide evenly with small ladle, again light shake a few send oven, temperature turns for 150 ℃ roast 60 minutes.
12. Give heat: In freedom of altitude of the 30-40cm on kitchen table falling body falls, buckle immediately. Put cool hind drawing of patterns.