Eight-inch cocoa chiffon cake

2024-06-28 19:45:55  Views 1 Comments 0

Health benefits

Cocoa powder: fights cancer and prevents cancer
Eggs: protects eyes and improves eyesight

Ingredients

Low-gluten flour ( 70g )
Cocoa powder ( 15g )
Milk ( 50g )
Corn oil ( 40g )
Sugar ( 30 grams (put in egg yolk paste) )
Sugar ( 50 grams (put in protein paste) )
Eggs ( 5 )
Baking powder ( 1g )
Cream of tartar ( a little )

How to make eight-inch cocoa chiffon cake

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    1. Prepare the ingredients and weigh them.

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    2.Take two clean and oil-free basins and separate the egg whites and egg yolks.

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    3. Beat the egg yolks and add milk, corn oil and 30 grams of sugar manually.Beat the eggs evenly with a whisk.

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    4.Mix cocoa powder, cake flour and baking powder evenly.

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    5.Sift into the egg yolk liquid.

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    6. Stir evenly.(Be careful not to mix for too long, as the flour will easily form gluten.)

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    7.Egg white Add about 20 grams of sugar and a little cream of tartar.

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    8.Use an electric whisk to beat until thick, then add the remaining About 30 grams of sugar.

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    9. Continue to beat until hard foam is formed, that is, lift the egg beater to bring out the The albumen forms an upright pointed shape.

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    10. Take 1/3 of the meringue and put it into the cocoa yolk paste.

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    11.Use a spatula to stir evenly.

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    12. Pour in the remaining meringue and mix quickly evenly.

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    13. Preheat the oven to 170 degrees and pour the mixed batter into the mold.Smooth the surface and shake the mold a few times.

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    14. Place in the lower rack of the oven and bake for about 50 minutes.

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    15. Immediately after taking it out of the oven, place it upside down on the baking grid, let it cool and then take off the mold..

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    16. Finished product picture.

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    17.You can cut it into pieces or make a decorated cake.

Tips

The temperature and time of the oven will also change depending on the temperature of the oven.If it is your first time to bake a cake, be sure to stand by and observe the condition of the cake at any time.

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