Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Low-gluten flour ( 120g ) | Corn oil ( 100g ) |
Milk ( 80g ) | White sugar ( 90 grams ) |
Eggs ( 8 pieces ) | White vinegar ( a few drops ) |
Cocoa powder ( 30g ) |
10-inch hot noodle cocoa chiffon cake
1.Prepare all materials
2.Separate egg whites and yolks into water-free and oil-free containers
3. Heat the corn oil in the microwave for 2 minutes, add low-gluten flour and stir evenly, add milk and stir evenly
4.Add egg yolk and stir until as shown in the picture
5. Add white vinegar to the egg whites and beat until the egg beater forms a triangle shape
6. Divide one-third of the beaten egg whites into the egg yolk paste and stir evenly, just like stir-frying.Do not stir in circles to avoid defoaming
7. Then pour all the mixed egg yolk paste into the remaining egg whites and mix evenly.That’s it.
8. Sift the cocoa powder into the egg batter and stir gently until combined.Just leave out the dry powder
9.As shown in the picture, stir in the mixed egg paste.Preheat the oven to 150°C for 5 minutes.Pour the cake batter into the mold and shake twice.Bake in the oven at 150°C for 60 minutes.
10. Take out the underside immediately after baking
11. Unmold after cooling.
12. Packaged and given away
Tips
To beat the egg whites in place, lift the whisk It is in a triangular shape
When stirring the egg batter, do not stir it in circles, but stir it like stir-frying.
If you don’t like the bitterness of cocoa, you can add less cocoa powder, 5 to 10 grams.
Wait until completely cool before removing from the mold!
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