Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 70 Grams ) |
Corn starch ( 5 grams ) | Fine sugar ( 65g ) |
Milk ( 60g ) | Corn oil ( 48g ) |
Lemon juice ( Four drops ) | Cocoa powder ( 6 grams ) |
Hot water ( 7 grams ) |
How to make cocoa chiffon
1.First break the eggs into a water-free and oil-free bowl
2.Mix the egg yolks and milk and corn oil evenly
3.Sift the cake flour into the egg yolk paste and stir evenly until there are no grains
4. Next, beat the egg whites, add a few drops of lemon juice into the egg whites and beat until rough, add all the sugar
5. Beat at medium speed until dry and foamy
6. Stir the cocoa powder evenly with hot water in advance
7.Put the protein Add to the egg yolk paste three times
8.Stir evenly and add the second time
9.Add the remaining meringue in turn and mix well
10. Preheat the oven to 150 degrees, stir and add the cocoa paste prepared in advance
11. Just stir gently with a mixing knife, no need to stir too much
12.Pour the mixed cake batter into the grinder to shake out the air bubbles
13.Place in the middle and lower racks of the preheated oven at 150 degrees and bake for 60 minutes
14. Shake the oven twice and invert
15.Beautiful after removal
16.The inside is beautiful and has a strong cocoa aroma
17.One more
Tips
If you like the cocoa taste stronger, you can add 6 grams.If you like it lighter, reduce the amount of cocoa powder
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