Health benefits
Cocoa powder: fights cancer and prevents cancer
Eggs: protects eyes and improves eyesight
Ingredients
Cocoa powder ( 15g ) | |
Eggs ( 5 ) | Oil ( 50g ) |
Sugar ( 80g ) | Milk ( 50g ) |
Vanilla extract ( A few drops ) | Baking powder ( 1g ) |
How to make 8-inch cocoa chiffon cake
1.Prepare all ingredients and tools
2.Find two In a clean basin, without water or oil, separate the egg whites and egg yolks
3.Add egg yolk Stir 30 grams of sugar evenly
4.Pour in the milk and oil and stir evenly p>
5. Mix cocoa powder, low-gluten flour and baking powder in three batches Add to the egg yolk
6. Stir quickly and evenly, use a cross knife to stir , don't turn in circles to save energy on the egg paste.
7. Preheat the oven.Add a few drops of vanilla extract to the egg whites, beat the egg whites until foamy, add sugar, add in three times
8. Beat the egg whites halfway and then add again
9. When the egg whites are almost ready, add the final sugar
10.Be sure to beat the egg whites When the foam is dry, lift the whisk and beat the egg whites until they stand up to peaks.After the egg whites are beaten, take out 3/1 of the egg whites and put it into the egg yolks.Stir quickly and be sure to stir to avoid defoaming.
11.Pour all the mixed egg batter into the egg whites, go quickly of stir.
12. Pour the egg batter into the 8-inch mold and shake it several times.Allow to bubble, then place in the second to last layer of the oven at 170°C for 50 minutes.
13. The chiffon cake is baked.Wait for it to cool and unmould
14.Lengliang was successfully demolded.
Tips
The egg whites of the chiffon cake must be whipped until they are dry and frothy, and should not be over-whipped.Success or failure depends on the egg white.
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