Chocolate mandarin duck stone cake


50 ml milk
50 ml salad oil
80 ml sugar
Moderate amount of chocolate
10 g cocoa powder


Step 1
Separate egg yolk and egg white, add 15g granulated sugar to egg yolk and stir until it is milky yellow without particles, then add salad oil 2-3 times and stir evenly.

Step 2
In addition to cocoa powder, sift the low gluten flour and salt bubble beat powder vanilla powder, stir evenly, add 2-3 times into the yolk, stir evenly, do not over stir, do not circle, avoid gluten.

Step 3
Add 2-3 drops of white vinegar to the egg white, beat with electric beater for 30-60 seconds, then add the remaining sugar twice, and stir until hard foaming.

Step 4
Add the egg white into the yolk 2-3 times, quickly and gently stir evenly, do not over stir, do not circle, to avoid gluten.

Step 5
Take out the mixed part of the cake paste and sprinkle with cocoa powder. Do not stir it, otherwise it will not be able to produce the texture. Stir it evenly.

Step 6
Slowly pour the cake paste with cocoa powder into the original cake paste, stir slightly and smooth the surface. Appropriate amount of chocolate is heated and dissolved in warm water (about 50-60 ℃), then add 1 teaspoon of water to stir evenly, and then slowly drop it into the surface of the cake paste, just drop it casually. It is not necessary to pour all the chocolate liquid into it, and then gently and quickly use toothpick to mark the pattern on the surface according to your personal preference.

Step 7
Preheat the oven at 180 ℃ for 10 minutes, bake at 175 ℃ for 15-20 minutes, then bake at 165 ℃ for 15-20 minutes, and finally bake at 160 ℃ for 10 minutes. Take out the inverted buckle of the model and let it cool completely, then cut it out of the model and enjoy it