Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 60g ) | Cocoa ( 30 grams ) |
Eggs ( 5 ) | Corn oil ( 40g ) |
White sugar ( 70 grams ) | Salt ( 1g ) |
Baking powder ( 2g ) | Water ( 60g ) |
White vinegar ( 2 drops ) |
How to make cocoa chiffon cake
1.Material preparation
2. Beat the egg yolk and protein in two water-free and oil-free basins
3.Add water to the egg yolks
4.Break up Stir well and add corn oil
5.Put in 40g of white sugar
6.Sift the low-gluten powder, cocoa powder and baking powder into the basin
7. Stir evenly without particles
8. Add the remaining one-third of the sugar to the egg whites
9.When the egg whites form big bubbles, add the remaining half of the sugar and continue
10.When the egg whites are very fine, add the remaining sugar
11.The basin is not upside down Just make it if it falls off
12.Take half of the egg white and add it to the egg yolk paste
13. Stir it up and down, then pour it into the remaining protein bowl and stir evenly
14.Pour the evenly mixed cake batter into the mold
15.Wrap the mold with tin foil and smooth the surface.Preheat the oven at 150 degrees for 10 minutes and bake at 140 degrees for 50 minutes
16.Put it aside for a while, then unmold and start enjoying
17.Finished product
Tips
1.When mixing the egg whites and egg yolk paste, stir it up and down and remember not to make circles
2.Just beat the egg whites into the basin and flip them upside down.As long as it doesn’t fall off, don’t beat it
3.If you don’t have baking powder, you can omit the egg whites.If it’s beaten well, it will have no effect
4.Immediately after taking it out of the oven, place it upside down on the grill to help dissipate heat and prevent collapse
/>5.Please increase or decrease the temperature and time according to the temperament of your own oven
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