Chocolate chip cream box cake
Welcoming the Mid Autumn Festival and the national day, coupled with the stable climate, the allergic rhinitis that makes people "loveless" is getting better. I feel a kind of "Ecstasy" like rebirth. I bought several materials from the Internet and made three boxes of chocolate crispy hazelnut box cakes. I had to eat one box of leftover materials first. It was so delicious that I almost cried. I was so happy that I wanted to eat it again. Think about it. It's a long stream. Besides, the heat is not low. It can help to satisfy your craving.Chocolate has an irresistible charm for me. When I am in a bad mood and tired, I chew a few pieces of chocolate, especially Heiqiao. I am in a good mood soon, my physical strength recovers, and I seem to have endless energy. Especially after today's chocolate chip cake, it was really fun from the inside out!one The amount of cake material is adjusted according to the size and depth of the box. If the box is small, the cake material can be adjusted to 3 or 4 eggs, so that all the prepared cream, crispy and other materials can be used up; The remaining leftover materials can also be spread according to the above operation steps, but there is no neat cake slice in the shape;two The coconut oil in the crispy crust had better not be replaced. If it is replaced with butter, the taste is not as crisp as the coconut oil;three The crispy box cake can be sealed and stored in the refrigerator for 1-5 days. It can be eaten as soon as possible to prevent the cream from spoiling.
Step 1 . The cake materials are ready: 5 eggs, 80g low gluten flour, 40g corn oil, 60g milk, 10g cocoa powder, 50g fine granulated sugar for protein; The square anode baking tray is covered with oil paper.
Step 2 . Sift low gluten flour and cocoa powder.
Step 3 . Milk and corn oil are put into the same basin and beaten evenly with eggs, without oil-water separation.
Step 4 . Pour the flour mixture into it and stir it with egg pump until there is no dry powder.
Step 5 . Egg white and yolk separation; The egg white is put into an egg beating basin without oil and water, and the egg yolk is directly put into the batter basin.
Step 6 . Beat the egg yolk and mix it with the batter in turn with the egg whip until the batter is fine and free of small pimples. Lift the egg whip, and the batter will fall down smoothly like a ribbon and can be folded together.
Step 7 . Use an electric egg beater to beat the egg white at medium high speed, then turn to medium speed, add fine granulated sugar three times, until the protein paste is fine and shiny, and there are obvious lines, lift the egg beater, and the protein paste can be in the shape of a big hook or a small right angle; At this time, the oven can be preheated by 170 degrees.
Step 8 . Put 1/3 protein paste into cocoa batter.
Step 9 . After mixing evenly, pour it back into the protein paste basin, and turn the egg into a scraper for stirring.
Step 10 . Mix it into a fine and shiny cake paste by turning or cutting;
Step 11 . Pour the cake paste into a 28*28cm baking pan, pick up the baking pan and shake it a few times.
Step 12 . Put the baking pan into the middle layer of the preheated oven and heat it up and down at 170 ℃ for 30 minutes.
Step 13 . After baking, come out of the oven immediately, pick up the baking tray and shake it gently for a few times, cool it slightly and demould it for standby.
Step 14 . When baking the cake, prepare it with crispy crust and cream: the material on the left is chocolate cream material: 66% dark chocolate 45 grams, melting light cream 45 grams; Use 200g light cream and 15g fine granulated sugar for whipping; The material on the right is chocolate hazelnut crispy material: 100 grams of 66% black chocolate, 40 grams of coconut oil, 60 grams of hazelnut chips; The hazelnut chips at the bottom are used for sandwich spreading.
Step 15 . Put 45 grams of Heiqiao and 45 grams of light cream in the cream sandwich material into a small bowl, melt it in hot water, and take it out for standby.
Step 16 . Put 100 grams of Heiqiao and 40 grams of coconut oil in the crispy material into a bowl and melt them in hot water.
Step 17 . After taking it out, pour the hazelnut into it and mix it evenly.
Step 18 . Refrigerate 200 grams of light cream for more than 8 hours and add 15 grams of fine granulated sugar to stir it into a fine and textured state.
Step 19 . Pour the cream Heiqiao solution cooled in step 15 into the light cream, and stir it slowly and evenly.
Step 20 . Press out the outline on the cake with the box, and take out the cake slices with a knife.
Step 21 . Base each box with a piece of cake and put the cream into the embossed bag.
Step 22 . Squeeze the cream evenly on the cake slices, and the thickness depends on your preference and the depth of the box; Sprinkle another layer of broken hazelnuts.
Step 23 . Cover the surface with another piece of cake, leaving a little space from the top of the box.
Step 24 . Pour chocolate hazelnut crumb melt on the cake slice with a spoon, and the thickness is determined according to the reserved space; Put the lid on and refrigerate in the refrigerator until the surface hardens.
Step 25 . Chocolate crispy cream box cake, crisp, fragrant, soft and waxy!
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