Coco Chiffon (eight inches)

2024-06-24 22:00:41  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve eyesight
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer

Ingredients

Eggs ( five )
Water ( 50 grams )
Low-gluten flour ( 85g )
Fine granulated sugar ( 60g )
Cocoa powder ( 10g )
Corn oil ( 40g )
Lemon juice ( 3-5 drops )

How to make cocoa chiffon (eight inches)

  • Coco Chiffon (eight-inch) recipe 1

    1.Crack the eggs into a basin without water and oil, and scoop out the yolks with a spoon

  • Coco Chiffon (eight-inch) recipe illustration 2

    2. Squeeze 3-5 drops of lemon juice into the egg white

  • Coco Chiffon (eight-inch) recipe 3

    3.Put in 20 grams of white sugar and beat with an electric egg beater

  • Coco Chiffon (eight-inch) recipe 4

    4. Beat until fish-eye bubbles appear, pour in 20 grams of fine sugar, and continue beating at the same speed

  • Coco Chiffon (eight-inch) recipe illustration 5

    5. Beat until the foam becomes fine, add the remaining fine sugar, and continue beating at the same speed

  • Coco Chiffon (eight-inch) recipe illustration 6

    6. Beat until large and straight corners appear when you lift the whisk., and turn the egg beater upside down so that the egg white does not fall down

  • Illustration of how to make Coco Chiffon (eight-inch) 7

    7. Pour water and corn oil into the egg yolk

  • Coco Chiffon (Eight Inch) Recipe Illustration 8

    8.Use a whisk to beat 10 -20 seconds to mix the egg yolk and corn oil evenly, you can also use a manual egg beater to stir

  • Coco Chiffon (Eight-inch) illustration 9

    9.Sift in the low-gluten flour and cocoa powder.Sift the low-gluten flour and cocoa powder twice in advance and mix well with a silicone spatula

  • Coco Chiffon (eight-inch) recipe illustration 10

    10.Put in one-third of the egg whites and stir evenly

  • Coco Chiffon (eight-inch) recipe illustration 11

    11.Pour the mixed egg yolk paste into the egg whites, stir evenly

  • Coco Chiffon (eight-inch) recipe illustration 12

    12.The cake batter should be fine and without particles

  • Coco Chiffon (eight-inch) recipe illustration 13

    13.Pour the cake batter into the mold, put a towel on the bottom, and shake out big bubbles

  • Coco Chiffon (eight-inch) recipe illustration 14

    14. Preheat the oven for 10 minutes in advance, heat up and down to 160 degrees, 45 minutes

  • Coco Chiffon (eight-inch) recipe illustration 15

    15. Take it out of the oven and place it upside down on the baking rack to cool

  • Coco Chiffon (eight-inch) recipe illustration 16

    16.Press the edge with your hands and lift the mold up to release it

  • 17.The perfect cocoa chiffon is ready

Tips

1.The oven temperature and time are for reference only.Adjust them appropriately according to your own oven.2.Egg beater and egg beating basin are required.Clean, water-free and oil-free, otherwise it will be easy to fail.3.The batter should be stirred lightly and quickly.Do not stir in circles.It must be stirred up and down, otherwise it will easily defoam.4.Chiffon will easily fail.Do it several times., sum up experience

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