Cocoa chocolate chiffon cake
| Six-inch movable base mold 1 | Low gluten flour 40g |
| Cornstarch 5 grams | Corn oil 20 grams |
| Milk 40g | Fine white sugar 30g |
| Eggs 3 | Cocoa powder/chocolate powder 20 grams |
| Salt 0.5g | Lemon juice 3-5 drops |
Step 1
Prepare the above required materials first and separate the egg whites and yolks into two clean containers that are water-free and oil-free.
Step 2
Prepare a clean container without water or oil, pour 20 grams of corn oil/soybean oil, add the separated egg yolks and mix evenly
Step 3
Add another 40 grams of milk, 40 grams of low-gluten flour (needs to be sieved), mix and stir in the same direction until a smooth and fluid batter
Step 4
Sift in 20g cocoa powder/chocolate powder
Step 5
At this time, if the mixing process is too dry, you can add a little water or milk appropriately until the mixture is evenly mixed to form a fluid batter.
Step 6
Prepare another larger, water-free and oil-free clean container to beat the egg whites. Add 0.5 grams of salt to the egg whites, 3-5 drops of lemon juice (remember to remove the lemon seeds before squeezing), add 30 grams of white sugar in three batches, and turn on the electric egg beater. Beat at low speed. Add one-third of the sugar to large foam at the beginning. Continue to beat at medium-low speed. When there are lines, add the remaining one-half. Turn to high-speed to beat. Add the remaining sugar. Turn to high-speed to beat and lift. If the egg white cream does not fall, add 5 grams of starch to enhance its stability. At this time, turn to low speed and beat for 10 seconds.
Step 7
Add one-third of the egg whites to the egg yolk paste, mix evenly with a spatula, add the remaining one-half of the egg whites to the yolk mixture, and stir thoroughly. Finally, pour the egg yolk paste into the meringue and mix quickly evenly.
Step 8
Take a 6-inch mold, pour the mixed batter into the mold, place it on the countertop and shake it 3 times to shake out the big bubbles, then put it in the oven, set the temperature to 150 degrees and the time to 50 minutes
Step 9
After baking, take it out and shake it twice to knock out the heat. Prepare a piece of oil paper and place it on the grill. Invert the mold onto the grill and let it cool before demolding.
Step 10
Press the cover of the removable bottom mold to take out the cake and turn it over as shown in the picture
Step 11
Cut into bite-sized pieces of your choice
Step 12
Place two of your favorite bayberries on the plate and start eating. Cocoa chocolate chiffon cake cooking tips
