#Meringue without machine #Make fresh cream without machine #Chocolate cake
*1/8 pieces of nutritional information------------------------------------------ ---------------
Calories: 52kcal / Fat: 3.9g / Carbs: 0.4g / Protein: 3.4g
Yoohoo! Only this chocolate sheet (bread) has a carbohydrate level of 0.4g per 1/8 piece~ People who can't even think of a cake on their birthday due to diabetes and those who #Kitogenic #Low tango are hand-made without a hand mixer!! No flour to make! No sugar! We have prepared a strong #low-carb chocolate cake.
*Soft chocolate cake sheet (No.2)----------------------------
137 g whites
68 g yolk
Erythritol 40g
35 g milk
15 g butter
Almond flour 30g
25g cocoa powder
*Material used in the video
▶︎Erythritol: coupa.ng/bLXHPL
▶︎Almond powder: coupa.ng/bLXDXf
▶︎Cocoa powder (Hirsch): coupa.ng/bMvXmK
[You can receive a small fee through the activities of Coupang Partners.]
I need to explain in detail so that I can succeed. Today, I'm making a moist chocolate sheet first. Tomorrow is so~ I'll make ganache, 99% dark chocolate that melts all the fresh chocolate whipped cream.
We will do it with a suitable alternative method of raising by hand. In simple terms, I'm going to make bread with white foam. If you stir it a lot, you don't add it. If this sheet is successful, you can also make Dakuwazu, macaron, and meringue cookies! (You might feel it easier……)
Please make sure to follow the important check points to do before raising the whites! Divide the whites with erythritol 3 times to make bubbles. The timing of adding them is very important.
The finished meringue just needs to stick to the side when the ball is tilted.
Finally, the milk and butter you mix must be 100% mixed. I'll bake it for 23-25 minutes at 175 degrees.
Tomorrow, we will make a wonderful cake by making fresh chocolate cream and dark chocolate ganache. Thank you for watching. See you tomorrow with a simple and healthy recipe.
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wallerokitchen@gmail.com
16 ноя 2020