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! ? ❤
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. ?
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.
