Eight-inch chocolate chiffon cake
| Cake flour 100 grams | Milk 110 grams |
| Dark Chocolate 70 grams | Cocoa powder 20 grams |
| Corn oil 70 grams | Eggs 6 |
| White sugar (chocolate) 30g | White sugar (whipped egg whites) 120g |
Step 1
Chocolate solution: Pour milk, dark chocolate, and 30g white sugar into a milk pot and heat over low heat, stir until melted, then add cocoa powder and continue stirring evenly. Finally, pour it into a basin to cool down and set aside for later use.Step 2
Egg yolk paste: Add the separated egg yolk to the cooled chocolate liquid, pour in corn oil, stir evenly, sift in low-gluten flour and mix. set aside
Step 3
Whip the egg whites: Next, add the white sugar in three batches and beat until small peaks appear:Step 4
Start preheating the oven to 160ºC for 5 minutes Next, use the five minutes of preheating to make the cake liquid.Step 5
Use a spatula to separate 1/3 of the egg whites into the egg yolk paste, stir evenly with a whisk, then pour it into the remaining egg whites, and mix evenly with a spatula. Using a spatula, pour into the mold. Then shake the mold twice on the table to eliminate large bubbles. Place in the middle and lower racks of the oven and time for about 35 minutes
Step 6
After baking, take it out and place it upside down on a wire rack to cool, then unmold it. Eight-inch chocolate chiffon cake cooking tips1. The method of beating egg whites can be combined with tips from the Internet. For example, pour a few drops of white vinegar into the egg whites before beating. When adding white sugar for the last time, add 10g of cornstarch (an eight-inch amount) to increase the protein content. stability. It is very useful for novices who have problems with bottom collapse, waist tightening, and non-expansion when doing chiffon.
2. High temperature in the upper part will cause the top to crack, but it will not have much impact.
3. Another very common question is "Not sure the right time for the cake to be cooked."
The most effective method is to move a small stool to guard the oven after baking it to almost the same state (laughing). When you see the cake rise to the highest level and then slightly fall back to this state, bake for another five minutes, and it will be 100% mature. Then remember this baking time, so you don’t have to do this next time~
Another simple method is to poke the cake with a toothpick. If the toothpick comes out clean or has cake crumbs, it is mature. Otherwise, if there is a sticky paste, the inside is not baked yet, so continue baking.
Of course, opening the oven and letting in cold air will affect the condition of the hurricane.
