Chiba cut cake

Eggs 5	Oil 55 grams
Milk 55ml	sugar 80g
Cake flour 60 grams	Cornstarch 10 grams
Cocoa powder 2 grams	Boiling water (to turn cocoa powder) 5 grams

How to make Chiba sliced ​​cake

Step 1

Prepare ingredients

Step 2

There should be no water or oil in the basin. Separate the egg whites and egg yolks. Freeze the egg whites in the refrigerator until they become frozen.

Step 3

Corn oil➕milk

Step 4

Stir until emulsified

Step 5

Add sifted low-gluten flour and cornstarch

Step 6

Mix evenly in Z shape

Step 7

Add the egg yolk using the post-egg method

Step 8

Make a Z-shape and stir until smooth and set aside

Step 9

Dissolve cocoa powder with boiling water and set aside

Step 10

When whipping the meringue, preheat the oven, add a few drops of white vinegar to the egg whites, and add white sugar all at once.

Step 11

Send until large curved hook shape

Step 12

Take 1/3 of the beaten meringue and add it to the egg yolk batter

Step 13

Stir evenly

Step 14

Mix well and then pour it back into the protein bowl.

Step 15

Mix everything evenly

Step 16

Reserve a little original cake batter and cocoa liquid and mix evenly

Step 17

Put into piping bag

Step 18

Pour it into the mold from a height of 30-40cm into a vibrating plate to shake out big bubbles

Step 19

Draw horizontal lines on the surface of the cake and draw lines with a bamboo skewer

Step 20

Into the preheated oven: open oven mode: middle-lowerHeat the upper and lower layers at 130 degrees for 30 minutes, then turn to 140 degrees for 25 minutes. I use a Kobic 5A oven. Each oven has different temperaments, so it depends on the actual temperature of your own oven.

Step 21

After taking it out of the oven, the heat is released, and the color of the baking is beautiful, and there is no shrinkage at the edges.

Step 22

Cut it into the size you like and enjoy. It is soft and delicate in the mouth, soft and sweet. Chiba cut cake cooking tips