Chocolate Cup Cake
Chocolate Cup Cake
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 300 | 30.58% |
| Water | 30 | 3.06% |
| Part Ⅱ | ||
| Granulated Sugar | 170 | 17.33% |
| Citric Acid | 2 | 0.20% |
| Salt | 3 | 0.31% |
| Preservative | As need | |
| Part Ⅲ | ||
| Cake Flour | 160 | 16.31% |
| Dark Black Cocoa Powder | 20 | 2.04% |
| Compound Emulsifier CE8610 | 15 | 1.53% |
| Compound Emulsifier CE9222 | 10 | 1.02% |
| Compound Leavening Agent BP-18 | 8 | 0.82% |
| Part Ⅳ | ||
| Liquid Sorbitol | 30 | 3.06% |
| Compound Emulsifier DL1170 | 18 | 1.83% |
| Glycerin | 15 | 1.53% |
| Part Ⅴ | ||
| Rapeseed Oil | 160 | 16.31% |
| 55% Fat Cocoa Mass | 40 | 4.08% |
| Total | 981 | 100.00% |
Progress：
1. Add Part Ⅰ and Part Ⅱ into mixing bowl, stir until no egg lumps and sugar fully dissolved.
2. Add Part Ⅲ, mix well until free of lumps.
3. Add Part Ⅳ and whip to specific gravity of 0.55.
4. Finally add Part Ⅴ, mix until batter is smooth.
Moulding, Final Proofing & Baking：
Deposited weight: 30g
Baking temperature:
185℃/135℃, 14min
195℃/140℃, 10min
