Mocha coffee cake

　　Today I made an oil-free yogurt cake, and it was a big failure! I made a coffee cake, and it was perfect, and it was made from an egg-shaped sponge cake with a blue cake base, and I modified it a little bit, and I shared it with you.

WHAT YOU NEED

Ingredients

Low flour 50 grams
Two eggs.
50 grams of fine sugar
1 gram of tofu
10 grams of instant coffee
20 grams of sesame oil
Flower cream in moderation
A moderate amount of instant black coffee
Chocolate sauce in moderation

How TO MADE Mocha coffee cake

Steps 1 to 4

1. Divide the eggs into protein and egg yolk, add the egg yolk and stir the oil, be careful not to spread

2. If there is no lemon juice, white vinegar is fine, there is no... then test the technology of releasing the protein, it must be dry foam oh~ the egg beater can lift only a small pointed corner, it will not bend, the eggs should be refrigerated, the finished product will be delicate

3. Mix the egg yolk and protein, use the chopping method, don't count the stirring

4. The instant black coffee and flour are mixed through a sieve, added to the paste, and continued to be mixed by stirring until delicately smooth.

5. Preheat the oven at 160 degrees, put an empty baking tray on the bottom, pour the baked cake paste into the mold, blow out the air bubbles, put the middle layer, bake for about 30 minutes, cover the mold with a layer of tin paper, pour a little water in the empty baking tray on the bottom, continue baking, check the degree of ripeness after 10-20 minutes, use your hand to press the surface of the cake without baking sand, it proves to be good, take out the cooler

6. When the mold is completely cooled and removed, the square weighs six inches, and the finished product is about eight percent full.

7. I'm going to do it myself, I'm going to do it myself, I'm going to do it myself, I'm going to do it myself, I'm going to do it myself.

Handy cooking tips

　　It's so comfortable to have this slightly bitter West Point with a sweet-sweet peach-red sparkling wine.