How to make Coco Chiffon

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  1.Separate the egg white and egg yolk, put the egg white into a water-free and oil-free basin, and put the egg yolk into a small bowl

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  2.Take a larger container, add 60 grams of corn oil, 30 grams of sugar, and 60 grams of milk and stir evenly

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  3.Sift in the flour and cocoa powder and mix well

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  4.Add the egg yolks into the cocoa batter one by one and mix evenly.Add the next one after each addition and mix evenly

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  5.Drop egg whites into vanilla extract and beat with an electric egg beater

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  6. When the egg whites are beaten until the fish is soaked, add one-third of the remaining sugar and continue to beat

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  7. Beat until the foam is fine and then add another third of the sugar and continue beating

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  8.When the texture appears, add the last third of the sugar and continue beating

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  9.Egg white Whisk until dry peaks appear.Lift the whisk and two small sharp corners appear

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  10.Put one-third of the meringue into the cocoa batter and mix evenly

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  11.Turn over Pour the evenly mixed cocoa batter into the meringue and mix evenly

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  12.Place the mixed cake Pour the paste into the baking pan from a high altitude, smooth it out with a spatula, and tap out large bubbles.Preheat the oven to 150 degrees, turn the heat up and down, and bake for 60 minutes

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  13.After the cake is baked, take it out and turn it upside down to cool, then unmold

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  14. Finished product picture

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  15.Finished Picture