Health benefits
Cocoa powder: anti-cancer and anti-cancer
Ingredients
Low-gluten flour ( 85g ) | Corn starch ( 15g ) |
Egg (medium) ( 5 ) | Dark chocolate ( 30g ) |
Cocoa powder ( 10g ) | Milk ( 110g ) |
| Corn oil ( 65g ) | Fine sugar ( 60 grams (protein) ) |
Lemon juice (or white vinegar) ( 6 drops ) |
8 inches of cocoa How to make chiffon cake
1.Preparation Medium fresh eggs, cake flour, cornstarch, cocoa powder, dark chocolate, milk, sugar, fresh lemon.Bottled lemons will also work.
2. Place the basin filled with corn oil on low heat and heat the oil.When lines appear, add 10 grams of cocoa powder and 30 grams of chocolate, stir until melted and then turn off the heat.
3. When the temperature of the paste in the basin drops to about 50 degrees, pour Add milk and stir evenly.
4. Separate the egg white and egg yolk, and the egg white basin should be free of oil and water.
5.Put the egg yolks into the chocolate paste and stir well, then add the other one and stir.Evenly.
6. Sift in 85 grams of low-gluten flour and 15 grams of corn starch and mix well.To a delicate and smooth texture.
7. Stir in the chocolate egg yolk paste.
8. Add 6 drops of fresh lemon juice and beat at low speed until coarsely foamed.Add 20 grams of fine sugar at this time.
9. Beat at medium speed until the meringue is fine and fine, add 20 grams of white sugar..
10. Beat at medium speed until the meringue is slightly textured, and finally add 20 grams of sugar.Then beat at medium speed.
11. When obvious lines appear, beat at low speed until straight lines appear.Small sharp corners, whipped to complete.
12.Put 1/3 of the meringue into the chocolate batter and mix evenly.
13.Pour the mixed batter into the meringue basin and stir quickly Evenly.At this time, the oven is preheated to 130 degrees.My oven temperature is on the high side.
14. Stir in the chocolate egg yolk paste.
15.The paste basin slowly fell from a height into the mold, The purpose is to defoaming.
16. Place in the lower shelf of the oven at 130 degrees and bake for 60 minutes.
17. It will grow very high in 30 minutes, and then it will start to crack..
18.60 minutes until removal, dropped twice from a height of 20cm, put After the heat is released, turn it upside down and let it cool for more than two hours.
19.Cake after cooling.
20. Finished product picture.
Tips
1.The basin holding the egg whites must be oil-free and water-free.The egg whites of the chiffon cake are whipped until stiff peaks form, which are upright peaks.
2.The amount of chocolate and cocoa powder can be added freely.If you like a lighter color, add less chocolate, and if you like a darker color, add more chocolate cocoa powder.
3.The chocolate paste must be stirred well before sifting in the low powder and mixing, otherwise it will form lumps, affecting the taste and appearance.
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