Chocolate Sponge Cakes , Chocolate Cupcakes with chocolate sauce

Chocolate Sponge Cakes , Chocolate Cupcakes with chocolate sauce
advice
formula without SP The dessert texture won't be smooth. and as soft as adding additives SP, Ovalate
Oil, milk formula to use warm (warm is to put a finger dipped into the test If our fingers do not startle, that is, it can be used. Just warm, not hot. for easy mixing)
If you have cake flour, use cake flour instead of all-purpose flour.
The reason for not mixing the flour for long time because gluten in wheat flour. If mixed for long time, it will make the texture sticky and rough. The reason why we should use cake flour to make cakes This is because cake flour has less gluten than all-purpose flour. and bread flour
If the baked goods come out collapsed, dented, withered... most of them are caused by the stove. high temperature, long baking time, causing all this problem.
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Chocolate Sponge Cake
● 3 medium-sized eggs (must be fresh and room temperature)
● Sugar 70 g.
● 33 g warm sunflower oil.
● All-purpose flour or cake flour 85 g.
● 1/4 teaspoon of salt.
● Baking powder 1/4 teaspoon
● Cocoa powder 10 g.
● 33 grams of warm milk.
Chocolate Sauce Recipe
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• ซอสช็อกโกแลต สำหรับทำไ...
Bake at 160° C. 15 min.
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#SpongeCake
#ChocolateCake
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It's a really big tip to use the tip to put cream in the middle of the muffin Thank you.

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