How to make cocoa-flavored chiffon cake

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  1. Separate the egg whites and egg yolks, and the basin for placing the egg yolks needs to be water-free and oil-free

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  2.Use manual printing Use an egg mixer to stir the egg yolks evenly

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  3.Put the sugar into the egg yolks and mix well

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  4.Pour the oil into the egg yolks and mix well

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  5.Add milk and mix well

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  6.Sift the flour and cocoa powder into the egg yolk paste and mix well

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  7.The mixed batter has no particles, be careful not to stir too much to create gluten

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  8.Preheat the oven to 130 degrees for 10 minutes before making egg whites (the temperature of each oven is different, my oven temperature is slightly higher)

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  9.Add two drops of white vinegar to the egg whites and start beating

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  10.When the egg whites are beaten until fish eyes appear, add one-third of the sugar and continue beating

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  11.After the fish eyes are reduced, add one third of the sugar and continue to beat

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  12.When the beat becomes textured, add the remaining sugar

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  13.When there is an obvious hook when you lift the egg beater, it means that the foam is wet and needs to be continued

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  14.When the egg beater is upright, it means dry foaming.Just whip it up

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  15.Put one-third of the egg whites into the batter and mix

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  16.Please note that the mixing method is to stir and do not draw circles

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  17. Stir well Pour the batter into the remaining egg whites and continue mixing

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  18.Pour the cake batter Put it into the mold, shake the bottom gently to knock out the bubbles

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  19.Put in the oven Cook at 130 degrees for 70 minutes

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  20. When the time is up, take it out immediately and tap the bottom again Then invert and let cool

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  21. Successfully released! ! !