Sachertorte roll cake recipe

By -

Ingredients

Eggs: 4 pieces Sugar: 60g Flour: 60g Milk chocolate: 50g Milk: 50cc Cocoa powder: 22g Butter: 20g Apricot Jam: as needed
Chocolate cream: Fresh cream: 200cc Sugar: 10g Chocolate: 50g Coating chocolate: Chocolate: 150g Fresh cream: 150ml How to make: 1. Set the cooking sheet in the roll cake mold. 2. Engrave chocolate, mix butter and milk and melt with hot water etc. 3. Egg white and egg yolk are separated, and egg white is cooled to make it easier to meringue. (Half freezing) 4. Add 30g of sugar to egg yolk and whisk until it is damp. 5. After setting a little egg white, add 30g of sugar to make meringue. 6. Add 2 chocolate to 4 and mix well. 7. Sift the flour and cocoa to 6. Mix well until it is shiny. 8. Add Meringue 1/3 to 7 and mix well. 9. Scoop to mix the remaining meringue foam so as not to crush. 10. Bake in an oven at 180℃ for 13-15 minutes. It's better to change direction in about 6 minutes. Chocolate cream [How to make] 1. Melt and dissolve 50g of chocolate. 2. Warm 100ml of cream cream and mix into 1. 3. Add sugar to 100ml of another cream cream and mix and whip. Adjust the hardness by adding chocolate.
Coating chocolate [How to make] 1. Engrave chocolate. 2. Warm the same amount of fresh cream, put it in chocolate, emulsify it and apply it at once




.

Comments

Post a Comment

Popular posts from this blog

Schezwan chilli potatoes

By -
Image
I ngredients: • Potatoes 4-5 large size • Corn flour 3-4 tbsp • Salt & Pepper to taste • Oil 1 tbsp Methods : • Wash and peel the potatoes and further cut from one side to make a base which makes easy to cut it into 1 cm slices and further cut into 1 cm batons. • Wash the potatoes very well with fresh water until excess starch removed. • Set water for boiling, add the washed potatoes and blanch it for 2-3 minutes, strain it out from the boiling water and cool down to room temperature. • Transfer it in a mixing bowl and add cornflour, oil, salt & black pepper to taste, coat the potato batons well. Refrigerate the potatoes for 15-20 minutes. • Set oil for deep frying the potatoes, to make the potato batons crispy we need to fry them two times, first fry, deep fry in hot oil on medium flame for 2-3 minutes until light golden brown, take it out and rest for 5-7 minutes, second fry, fry the potatoes it in very hot oil on high heat until its crisp and golden brown. • Remove it on a
Read more

CHOCOLATE MUFFINS

By -
Image
CHOCOLATE MUFFIN IS A CUP CAKE RECIPE MADE WITH CHOCOLATE AS KEY INGREDIENT.  INGREDIENT: 1. 90g CHOCOLATE 2.30g OIL 3.30g SUGAR 4.2 EGGS 5.90ml MILK 6.150g PANCAKE MIX 7.15g COCOA POWDER METHOD: 1.MELT 90 GRAMS OF CHOCOLATE. 2.ADD 30 GRAMS OF OIL TO IT. 3.MIX THEM WELL AND ADD 30 GRAMS OF SUGAR. 4.ADD 2 EGGS AND BEAT IT WELL. 5.ADD 90ML MILK AND MIX WELL. 6.ADD 150G PANCAKE MIX AND 15G COCOA POWDER O IT. 7.MIX UNTIL WE GET A THICK CONSISTENCY. 8.POUR THE BATTER IN CUPCAKE TRAY AND BAKE IN 180 DEGREE CELSIUS FOR 20 MINUTES. 9.ADD SPRINKLES AND DONT FORGET THE ICING AND SERVE.
Read more

HAZELNUT COOKIES

By -
Image
  Ingredients: 3/4 cup almond milk 1/2 cup sugar 1/4 cup coconut oil 1 teaspoon vanilla extract 1 1/2 cup whole wheat flour 1/2 cup oats 3/4 cup cocoa powder 2 teaspoons baking powder 1 cup hazelnuts [chopped] 1 pinch of salt Directions: 1. Stir in the sugar, oil and vanilla extract, as well as a pinch of salt. 2. Mix the flour, cocoa powder and baking powder. Give it a good mix then fold in the chopped hazelnuts. 3. Pour off the batter onto your greased pans and bake in a preheated oven at 350F for 20 minutes. 4. Once it’s done, remove from oven and let them cool in the pan. When chilled, transfer to an airtight container to store.  
Read more