How to make cocoa chiffon

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  1.Prepare the materials first



2.Weigh out the required number of grams, and separate the egg whites and yolks into an oil-free and water-free basin.

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  3. Stir the egg yolks evenly, add milk, corn oil, and 40 grams of sugar and continue stirring until fine and without particles..

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  4. Stir the low-gluten flour, baking powder and cocoa powder evenly, and sift them in with a sieve.Add to the stirred egg yolk liquid and stir evenly.

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  5.Add cream of tartar to the protein solution

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  6. When the electric mixer is stirred at low speed until fish-eye foam forms, add 20g of white sugar and continue stirring.

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  7. When the egg whites are stirred and the lines are difficult to disappear, add the remaining 20g of white sugar and continue stirring.

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  8. Stir until it is dry and foamy, and lift out the blender to have a small tip that does not fall over.horn.

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  9. Take one-third of the amount and put it into the stirred egg yolk liquid, stir it Mix stir-fry method and mix well.

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  10. Pour in the remaining egg liquid and continue to stir evenly.

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  11. Pour the evenly stirred liquid into the mold, shake it several times at a height of 15 cm, and put the inside The bubbles pop out.

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  12. After preheating the oven at 170 degrees for 5 minutes, put it in the lower layer and set it to 120 degrees for 60 minutes.bake.

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  13.15 minutes of appearance.

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  14.45 minutes of appearance.

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  15.The appearance after 1 hour.

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  16. Take it out and place it upside down on the grill immediately to cool.

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  17. It was just a pose, but after cutting it open, I found that the frontal photo was not taken, sorry!

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  18.It is still soft when you eat it.