Natural yeast cocoa cake

Overview

After wandering around on the Internet, I finally found a way to quickly consume natural yeast. Make cakes with natural yeast. I found two naturally fermented chocolate cakes. They were very similar. The difference was mainly in the amount of sugar and oil. I chose a recipe with less sugar and less oil, and just ignored the chocolate - there were only a few grams of chocolate, and I was too lazy to mess around with it. According to the picture, first mix the yeast and flour into a batter and let it rise for 2 hours, then mix it with other ingredients, put it into a muffin mold and bake it in the oven. Although I had the backing of baking powder and baking soda, I was still somewhat worried that the cake would not grow well. Unexpectedly, it turned out to be pretty good. Although there was no big gap, the height of the hill was quite satisfactory. I couldn't wait to break one open, only to see that the holes inside were loose and light to the touch. It tastes very soft and soft, completely different from the solid feeling of traditional muffins. Looking at the holes, I suddenly thought that if I cut it crosswise, I might be able to see the cross section of the honeycomb cake. . .

Tags

• baking
• breakfast
• afternoon tea
• students
• all-purpose flour
• baking powder
• cocoa powder
• corn oil
• egg
• instant coffee powder
• natural yeast
• sugar
• baking soda
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 60 grams of natural yeast, 60 grams of milk, 60 grams of all-purpose flour, 22 grams of sugar, 12 grams of corn oil, 7 grams of cocoa powder, 1/8 tsp of salt, 1/2 tsp of instant coffee powder, 1/4 tsp of baking powder, 1/8 tsp of baking soda, and half an egg.

   

2. 2 Pour yeast, milk and all-purpose flour into a bowl,

   

3. 3 Stir into a uniform paste, cover with plastic wrap, and let stand at room temperature for about 2 hours,

   

4. 4 The batter has risen slightly,

   

5. 5 Mix baking powder, baking soda, salt, sugar, cocoa powder, and coffee powder and sift into a bowl.

   

6. 6 Add corn oil and mix well,

   

7. 7 Add egg mixture and mix well.

   

8. 8 Pour into batter,

   

9. 9 Mix well,

   

10. 10 Put it into the muffin mold, 80% full,

    

11. 11 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-30 minutes.

    

12. 12 Ripe and out of the oven.

    

13. 13 Unmold immediately.