bbq skewers stainless steel Recipes

The best chocolate cake ever, if you don't want to bother turning it into a Black Forest, it's as delicious as a regular chocolate cake.METHOD Preheat the oven to a 170 °C/160 °C fan.Line a 20 -21 cm round cake jar with roasted parchment paper.Served with an electric cake mixer, cream butter, sugar and vanilla until pale and fluffy.Add eggs, one at a time, and stir thoroughly with an electric mixer each time.Stir in the melted chocolate until it is fully blended.Add flour and then a glass of water and all the baking soda.Stir alternately in water and flour until the two are smoothly mixed into the cake batter.Bake for 1 hour or until the inserted skewer is clean.Completely cool tin before freezing, about 3 hours, or overnight.For ice cream, first stir cream, vanilla and sugar with an electric mixer or mixer to make the cream.Until the cream becomes so stiff that it can be cut into slices and the cut won't close itself.Now, there is a thin line between beating it with perfect icing consistency and cream splitting, which you have to learn from experience.Transfer the milk fragrance of two cups of 1/3 cups to another mixing bowl, fresh-keeping film and cold storage.Add ground dark chocolate and a few drops of red or pink edible coloring to the remaining cream and mix with a spoon.Set aside.Put the cake upside down to the bench in the kitchen, so the bottom is up and divided into 3 layers.Carefully lift the top 2 floors.Start at the bottom.Apply the 4 tablespoons kirsch spoon to the whole surface, and then apply the cup of plain cream (from the refrigerator) to the edge of the cake.Divide the cherry into two halves and divide it in half on average on the cream surface.Repeat the process of the second layer, and then on the last layer, cover the remaining kirsch with a spoon.Press the cake gently to make sure the layer does not slide.Your cake is now ready to chill with chocchip icing.Put all the chocolate onApply a spatula or butter knife to the whole cake.Fill a pipe bag with a groove nozzle, remaining plain cream and 10 rose knots on the edge of the cake and finish the scallop pattern better along the bottom.Finally, a maraschino cherry pops up at the top of each lotus seat.To make trees, just melt the chocolate using the methods mentioned below.Immediately put in a small snake plock bag, squeeze all the chocolate into the corner, make sure there is no airbag, Seal, cut 1-There is a 2mm wide hole in a corner, and there is a pipe on the grilled parchment.In order to give yourself some guidance, you may specify two parallel lines on parchment paper, the height of the trees and pipes between the lines is expected, but if you prefer the forest that looks more casual, refuel!These will take only about 5 minutes to complete, after which you will peel them off the parchment and put them around the cake as you wish.You have it.Fudgey pink forest cake * OK people keep talking about melting chocolate etc on the double boiler.But unless you adjust it, all you need to do is hit a small pan on the stove, heat it for 5 minutes with low heat, turn off the heating, and break the little chocolate chips.Let it sit about 1-After 3 minutes, you will notice that the chocolate still holds its shape, but it will become shiny in some places.Lift it from the stove and stir it vigorously with a stainless steel spoon or spatula to give off the waste heat and melt all the chocolate.Don't be tempted to use the wooden spoon, because any moisture trapped in the wood will not agree with the chocolate, or it may catch it.Now, a lot of opponents would say, it's a way to take risks, but I 've seen too many people using a double boiled method to grab the chocolate, so listen to Aunt poh, OK?I'm afraid no one has rescued the seized chocolate.From square one.