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Sunday, May 22, 2011

Chocolate Pudding Cake

Cake Ingredients:
6 egg yolks  
3 egg whites  
80 g sugar  
50 g wheat flour 
25 g cocoa powder  
1 / 2 teaspoon baking powder  
75 g margarine, melted 

Materials syrup (mix well):  

1 tablespoon granulated sugar  
1 tablespoon warm water 2 tbs rhum 

Material I:  

250 ml of liquid milk  
15 g cocoa powder  
2 teaspoons gelatin powder  
60 g sugar  
2 egg whites  
1 / 8 teaspoon salt 

Material II:  

300 ml water  
1 / 2 tsp agar-agar powder  
1 / 8 tsp instant jelly powder  
50 g sugar  
15 g cocoa powder  
100 g cooking chocolate, chopped 

How to make:  

1. Cake: Beat eggs and sugar until fluffy. Add flour, cocoa powder, and baking powder as she sifted and mix evenly. Enter liquid margarine, stirring gently. Pour into a 24 cm round baking pan that has been dioles dialas margarine and baking paper. Oven to 190 degrees Celsius for 20 minutes until cooked. Lift the cake, remove the skin. Put back into the brass round of dialas 22 cm plastic. Sprinkle with syrup ingredients. Set aside.
2. Materials I: Mix agar-agar powder, 30 grams sugar, cocoa powder and liquid milk. Cook over low heat until boiling. Remove, let it warm. Beat the egg whites and salt until fluffy half. Add the remaining sugar little by little and whipped until fluffy. Pour stew pudding little by little and whipped with a low speed. Pour over cake. Allow frozen. 
3. Materials II: Mix gelatin powder, instant jelly powder, sugar, cocoa powder, and water. Cook over low heat until boiling. Add pieces of cooking chocolate. Stir until dissolved. Pour slowly onto the material I. Chill. 4. Remove from pan, cut according to taste and serve.

Saturday, May 21, 2011

Surabi Chocolate Vla

Surabi Material:
100 g rice flour
50 g wheat flour
300 ml coconut milk from half coconut
75 g young coconut, grated lengthwise
1 tablespoon granulated sugar
1 / 4 teaspoon salt
margarine to taste

Materials chocolate custard filling:
25 g cornstarch
30 g sugar
salt to taste
250 ml thin coconut milk
20 g cocoa powder, dissolve it with a little coconut milk
1 egg yolk

How to make:
1. Chocolate custard filling: Combine cornstarch, egg yolks, and 50 ml of coconut milk. Mix well and set aside. Mix the remaining coconut milk, sugar, salt, cocoa powder and solution. Cook until boiling. Turn off heat, pour the cornstarch solution, stirring frequently, until thickened. Remove and set aside.
2. Mix the rice flour and coconut milk, stir, let stand for 30 minutes. Add flour, grated coconut, sugar, and salt. Mix well.
3. Heat the mold surabi / small skillet, spread with margarine until blended. Pour the batter as a spoon vegetable.
4. Spray a chocolate custard filling. Lift, and do until the dough runs out.
5. Serve.