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For one size 5 (15cm in diameter)
2 whole eggs (120g)
87g sugar
40g cake flouer
15g cacao pawder
20g milk
10g unsalted butter
Preparations
ã»Prepare a paper pattern.
ã»Prepare hot water for heating.
ã»Preheat the oven to 170°C when the eggs reach 40°C.
How to make
(1)Lay out the paper pattern on the mold. Line the mold with paper, starting with the sides and then the bottom to prevent the dough from leaking through the gaps.
(2)Beat the eggs with a hand mixer on low speed and add the white sugar.
(3)Beat the eggs with a hand mixer on low speed.
Approximate temperature of the water for the water bath.
If the bowl you are using is
Stainless steel: about 60°C
Glass: about 70°C
(4) Remove from the water bath and warm the milk and butter.
(5) Beat the eggs further. Beating them thoroughly will create strong bubbles and prevent them from being crushed immediately after adding the flour. You should be able to form a figure.
(6) Beat the dough on low speed for about 1 minute to get the right texture. This is where the fine texture of the dough is determined.
(7) Add the flour in two additions. For cocoa dough, the oil and fat in cocoa will cause air bubbles to disappear. The trick is to combine them quickly. Make sure it is firm and shiny.
(8) Add some of the dough to the milk and butter heated to 60°C and mix thoroughly. Since fats are heavy and tend to sink, add them after bringing their specific gravity close to that of the dough. Do not overmix.
(9)Bake at 170â for about 25 minutes. Bake at 170â for about 25 minutes. Press the surface of the dough lightly with the palm of your finger, and if it bounces back, it means it is done. (There is another video)
(10)Remove from the oven and immediately remove the mold with a shock and let it cool.
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