How to make ten-inch cocoa chiffon cake base

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  1. Beat the egg yolk and protein separately in a water-free and oil-free basin

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  2. Pour 40g of white sugar into the egg yolks and stir with a manual egg beater until the sugar melts

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  3.Add 85g milk to the egg yolk and stir well

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  4. Add 65g corn oil to the egg yolk, mix well and set aside

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  5.Mix low-gluten flour and cocoa powder evenly and sift twice

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  6.Sift the mixed flour into the egg yolks twice, and use a manual egg beater to make cross or Z shapes to mix evenly, do not stir in circles

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  7.Alternate

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  8.Add 4 drops of lemon juice into the egg white

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  9. Beat the eggs with an electric mixer at medium speed until fish-eye bubbles form, and add one-third of the white sugar (one-third of 80g of white sugar is needed for egg whites)

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  10.Continue to beat the egg whites, beat with an electric egg beater at high speed until the bubbles become smaller and finer, then add one-third of the white sugar

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  11.Continue to beat the egg whites until the bubbles have basically disappeared and are very delicate, then add in the last One-third of the sugar