bake

Making overseas recipes: the secret of fragrant chocolate cake revealed

Baking chocolate cake ? ✨

 

* Ingredients:

Caramel: 1 cup sugar

Chocolate Cake: 1 box of chocolate cake mix, by package ingredients (oil, water, eggs).

Caramel: 6 eggs, 1 can condensed milk, 1 can evaporated milk, 1 tsp vanilla extract

Optional: * Almond or walnut, almond essence ? * Options: * Almond or walnut, almond essence. ?

 

Preparation: * * *

1. * Caramel: * Melt the sugar until golden brown and pour into a greased pan.

2. * Caramel: * Combine eggs, condensed milk, evaporated milk and vanilla.

3. * Cake: * Chocolate cake mix mixed with 2 eggs, 1/4 cup oil and 1/2 cup water.

4. * Assemble the chocolate cake: * Pour the cake mixture over the caramel, then gently pour in the custard mixture.

5. * Baking: * Preheat to 175 °C and place pan in warm water.

6. * Bake: * 1.5 hours, until rising, remove with a toothpick.

7. * Demoulding: * Let sit for 10 minutes, make a circle around the edge with a knife, and remove.

 

Please enjoy this delicious combination! ? ❤

 

 

 

2

自制软面包 ?

 

Ingredients:

1 kg wheat flour

20 g dry organic yeast

6 g soda sugar

4 colh Milk powder soup

1 tablespoon salt

2 tablespoons margarine

2 eggs

500 ml room temperature milk

 

Preparation method:

First mix all the dry ingredients, then add the egg and margarine, finally add the milk bit by bit, crush it between about 10-15 minutes, then let it sit between 30-40 minutes depending on your local time, after that let it sit again to remove the air and avoid bubbles forming, roll and let it rise for about 40 minutes to 1 hour, prick the yolk, then bake at 180 degrees for 40 minutes, that's it. ?

 

Note: I like to spread a mixture of 2 tablespoons water and 1 tablespoon sugar on the surface of the bread while it's hot after baking, it's delicious. ?

 

3

Pumpkin Chocolate Marbled Sponge Cake ? ? ?

 

Ingredients

 

250 g pumpkin puree ?

225 grams wheat flour ?

125 g sugar ?

2 eggs ?

75 ml sunflower oil or light olive oil ? 75 ml of milk ?

75 ml of milk ?

20 g cocoa powder ?

10 grams baker's yeast ? 1/2 tsp salt

1/2 tsp salt ?

1 teaspoon cinnamon powder ?

1 tsp ginger powder ? ‍ ?

1/2 tsp nutmeg ? 1/4 tsp minced cloves ? 1/4 tsp minced cloves ? 1/2 tsp minced cloves

1/4 tsp grated cloves ?

 

Manufacturing instructions:

 

Stir the liquid ingredients: In a large bowl, beat eggs with sugar until bubbly and well incorporated. Add the oil, pumpkin puree, and milk and stir until smooth.

Stir the dry ingredients: In a separate bowl, combine the flour, baking powder, salt, cinnamon powder, ginger powder, nutmeg, and cloves. Sift the mixture through a sieve onto the liquid dough and stir until no noticeable flour remains.

Divide and add cocoa: Divide the dough into two portions. Add sifted cocoa to one portion and mix well.

Prepare the baking tray and bake: Line a baking sheet with baking paper. Alternately pour the two pieces of dough into the baking dish to create a marbling effect. Make a few strokes with a knife to highlight the effect. Bake at 180 °C for 55-60 minutes.

Cool and serve: Cool in a baking dish for 10 minutes, then unmold and place on a grid rack to cool completely. Slice and serve.

Full of color and flavor, each piece can make you feel the breath of winter! ?

 

Preparation time: 20 minutes

Cooking time: 55-60 minutes

Yield: 8-10 servings

 

 

The perfect combination of pumpkin and chocolate will surprise you! Feast your senses with this fluffy marbled sponge cake. With a hint of autumn spices, it is the perfect companion to coffee or tea. The attractive marbling effect makes it irresistible both in the taste and in the presentation.