|
I think the trick is as thus: Sift the cake flour (has to be cake flour and not AP) with the cocoa powder and sugar. then mix in the milk and oil slowly, and add the egg very last. Whip this for about a minute straight so that the egg is fully incorporated into the flour and cocoa. The sugar and flour gluten should work to bring the protein in the yolk out and bind it with the cocoa powder and the oil. Cooking it on a low to medium heat (has to be low) for a longer period of time will work for better results. Medium and low heat are essential for the correct cooking of the egg and wheat gluten. If not, the gluten, egg and oil will combine to create that rubber flavor. I am trying to make this now and finding a mug is harder than I thought it would be. I'll post pictures of the results.
|
#
¿
Jul 16, 2008 07:06
|
|
|
|
| # ¿ Apr 26, 2024 19:24 |
|