Health benefits
Eggs: moisturize
Chocolate: low protein
Cocoa powder: nourish blood, protect teeth, protect bones
Ingredients
Eggs ( 5 ) | Corn oil ( 40g ) |
| Milk (or water) ( 50g ) | Chocolate ( 50g ) |
Cocoa powder ( 10g ) | White sugar ( 80 grams ) |
Low powder ( 85g ) | Lemon juice or white vinegar ( Two drops ) |
Starch ( 7-8 grams ) |
How to make eight-inch chocolate chiffon cake
1. Separate the egg whites and yolks cleanly and place them in oil-free and water-free utensils!
2.Put 20 grams of sugar into the egg yolks and beat with a manual egg beater until the sugar melts That’s it!
3. Stir milk, corn oil, and chocolate over insulation water and heat until melted!
4.Pour the chocolate liquid into the egg yolk!
5.Stir evenly!
6. Mix 85 grams of cake flour and 10 grams of cocoa powder, sift and add to the chocolate liquid among!
7.Use a silicone spatula to stir evenly! Don’t draw circles to avoid cramping!
8.The egg whites must be separated cleanly and cannot be mixed with egg yolks, and the basin must be dry.No oil or water, this step is very important.First add 20 grams of sugar and beat with an electric egg beater until coarse foam!
9. Beat until thick, then add 20 grams of sugar and a few drops of lemon If you don’t have the juice, you can add two drops of white vinegar to remove the fishy smell.If you don’t have the juice, you can add it without adding it and continue beating at high speed!
10. When the foam is fine, add the last 20 grams of sugar and a little starch, starch It plays a role in setting the shape.You don’t have to add it if you don’t have it!
11. Beat until the whisk has an upright sharp corner when you lift it.When you feel resistance, the egg whites will be whipped, which is the so-called hard foaming!
12. First put one third of the egg whites into the chocolate paste and mix evenly , tossing is like stir-frying! (At this time, preheat the oven to 140 degrees for 5 minutes)
13.The remaining Add all the egg whites below and mix evenly!
14.Pour into the eight-inch floating bottom mold, no need to apply oil, it will affect it height, shake out the bubbles, preheat the oven in advance, and bake at 140 degrees for 60 minutes!
15. When it comes out, give it another shake! (Check whether it is cooked, insert a bamboo skewer to see if there is any batter coming out, if not, it is cooked)
16.Put it upside down until it cools down and then unmold it!
17.Finished picture!
Tips
There is a temperature difference between ovens, and the time and temperature should be adjusted according to the temperament of your own oven.My oven is a Zhongchen 30-liter oven, and the temperature does not crack when the temperature is between 130-150.The smaller oven is a Galanz 19-liter oven, and the temperature is only It will not crack at 120 degrees.You must have a silicone spatula and an electric egg beater.The above is my own experience in making it, for reference only!
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