27’s Baking Diary——Small Chocolate Cotton Cake

Overview

Soft cotton cake~ Cotton cake that combines the traditional majesty and sponge cake~ Crisp chocolate and dense, soft and delicate cotton cake~ The sweet taste plus sour blackcurrant makes the taste even richer and fuller~

Tags

• baking
• butter
• condensed milk
• digestive biscuits
• egg yolk
• low gluten flour
• whole egg liquid
• blackcurrant
• dark chocolate
• fine sugar
• protein

Ingredients

Steps

1. 1 Cut the butter into small pieces and heat over water until boiling.

   

2. 2 Immediately pour in the sifted flour, turn off the heat immediately, and stir quickly to form a butter-baked dough.

   

3. 3 Pour the condensed milk into the butter-baked dough and stir evenly.

   

4. 4 Mix 30g whole egg liquid and 3 egg yolks evenly.

   

5. 5 Add the mixed dough and mix evenly again to form an egg yolk paste.

   

6. 6 Add the fine sugar to the egg whites in portions and stir until it becomes a wet foam that can be pulled out into small hooks.

   

7. 7 Pour 1/3 of the beaten egg whites into the egg yolk batter, use a spatula to stir evenly from the bottom up, do not make circles! Pour the mixed batter back into the egg white bowl and mix again to form a cake batter.

   

8. 8 Start making the filling: melt the butter, add the crushed biscuits, then add the chopped black currants and mix well.

   

9. 9 Scoop the batter into the mold, fill only half of the mold, and add an appropriate amount of filling.