Oven Gourmet Chiba Pattern Cake

Overview

How to cook Oven Gourmet Chiba Pattern Cake at home

Tags

• baking
• afternoon tea
• students
• cake mix
• chocolate spread
• egg
• sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Separate egg whites and egg yolks in a water-free and oil-free basin. A larger basin for egg yolks will make it easier to mix batter.

   

2. 2 Beat the egg whites and sugar with an electric whisk. This is what it looks like when beaten for one minute.

   

3. 3 What it looks like at 2 minutes.

   

4. 4 It takes 4-5 minutes to whip up.

   

5. 5 Add vegetable oil to egg yolks, and mix the milk evenly. I usually beat the egg whites first, and then beat the egg yolks directly with an electric whisk. This way, the egg yolks, oil, and milk are beaten evenly, which is better than manual beating. Just do it quickly. Don't beat it for a long time. Add the cake flour within half a minute, and beat it evenly.

   

6. 6 Add cake mix and mix well.

   

7. 7 First add 1/3 of the egg white into the egg yolk paste, stir evenly, be sure not to make circles, as this will defoaming, use stir-frying to stir. At this time, the oven can be preheated, and the upper and lower heat is 160 degrees. (My experience is that the baking pan is also put in to preheat, and then taken out when needed. The resulting cake does not have a pudding layer and is very soft, for your reference).

   

8. 8 After mixing, add 1/3 of the egg white and continue mixing evenly.

   

9. 9 Add all the egg whites to the egg yolk batter and mix evenly.

   

10. 10 Take an appropriate amount of mixed cake batter and chocolate sauce, and put it in a piping bag or plastic bag. Knead evenly. Chocolate sauce can be replaced with cocoa powder.

    

11. 11 Grease a baking sheet with vegetable oil, pour in the cake batter, and shake it a few times to knock out any big air bubbles. I use the chocolate paste in ziplock bags.

    

12. 12 Cut a small opening in the bag containing the chocolate batter and squeeze it onto the cake batter in a straight line.

    

13. 13 Take a toothpick and scratch it up and down to form a beautiful Chiba pattern.

    

14. 14 Put the baking sheet into the preheated oven, heat up and down to 160 degrees, and bake for 20-25 minutes. The cake will be evenly colored and swollen. If there is no stickiness on the toothpick, the cake is ready.

    

15. 15 After baking, my oven displays the real-time temperature. After putting it in at 160 degrees, the temperature will drop. Don't worry, the temperature will rise after baking. The specific situation depends on the temperament of your own oven. It is for reference only.

    

16. 16 It’s out. Let cool and cut into pieces.

    

17. 17 The top and bottom fires are just right.

    

18. 18 Paired with a bowl of pumpkin paste or a glass of milk, it is a good breakfast.