Eight-inch cocoa chiffon cake

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  1. Prepare all the materials (the cocoa powder is not patted here.It was added later when the baby said he wanted to eat cocoa flavor, so I only took these pictures.Everyone can start again when they are ready.There is one missing egg and the baby deliberately took it away and refused to give it to me.The baking powder has been added to the low-gluten flour.)

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  2.Use a separator to separate egg whites and egg whites.Make sure the bowl in which the egg whites are placed is oil-free and water-free

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  3. Beat the egg yolks, add 20 grams of sugar, corn oil, and milk, and stir evenly.No need to send it,

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  4. Mix low-gluten flour, cocoa powder, and baking powder Sift and add to the just-mixed egg yolk paste., use a silicone spatula to stir up and down evenly, the same as the method for stir-frying, do not stir in circles, do not take too long, mix well and it is almost done.Avoid gluten

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  5. Next, beat the egg whites, preferably with an electric one.Otherwise, the hand will be useless.I can't beat egg whites with my hands.When the egg whites have big bubbles, add half of the remaining 40 grams of sugar (at this time, preheat the oven to 120 degrees for 10 minutes)

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  6.When it reaches soft foam, add the last sugar and continue to beat,

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  7. Beat the egg whites until they are all sharp and not bent.

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  8.Use a silicone spatula to scoop up one-third of the meringue until it is well mixed.In the egg yolk paste, the method is also to stir it up and down (the speed should be fast).I forgot to take a photo here, so I will use an old photo instead,

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  9. Then pour in all the mixed batter Quickly stir in the meringue.Avoid defoaming.This must be done quickly, the key to success

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  10. Stir well and use 20 Pour the grinding tool into the grinding tool at a height of 15 cm.This step can remove many large bubbles.Then drop the grinding tool 15 cm from the ground and put it into the oven at 120 degrees for 30 minutes.

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  11. Then 100 degrees for 30 minutes, (the temper of my own oven is different.My oven is smaller, eight liters, make an eight-inch The chiffon is so tight,)

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  12.Try it with a toothpick after it is baked.Check the bottom to see if it's cooked.It's ready if no wet paste comes out.After taking it out, drop it 30 cm above the ground.When it's hot, turn it upside down immediately

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  13. It will cool down after about 3 hours and can be demolded (it will easily shrink and deform if it is not cooled down)

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  14.Here is a diagram of the internal organization

• 15.Exceptionally soft and woody.The elasticity is great and the height is great.