Health benefits
Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer
Ingredients
Milk ( 50g ) | |
Corn oil ( 40g ) | White sugar ( 80g ) |
Low-gluten flour ( 70g ) | Corn starch ( 15g ) |
Cocoa powder (appropriate amount) |
1.Egg yolks and egg whites are put into oil-free and water-free containers separately!
2. Add 20 grams of sugar to the egg yolks and stir evenly!
3.Add 50 grams of milk and stir evenly!
4.Add 40 grams of corn oil and stir evenly!
5. Sift low-gluten flour and cornstarch into the egg yolks Mix well!
6. Stir in the mixed egg yolk paste!
7. Take a spoonful of egg yolk paste and add appropriate amount of cocoa powder and mix well.!
8. Add one-third of the white sugar and two drops of white vinegar to the egg whites Use a whisk to beat until foamy!
9. When the foam becomes finer, add one third of the sugar.Keep going!
10. When there is a small hook, put in the last three points One of the sugar!
11. Beat until the egg beater has an upright sharp corner.The egg whites are whipped!
12.Put one third of the egg white into the egg yolk paste and fold it Mix well and add the remaining egg whites!
13.Take two spoons of meringue and add the cocoa that you just mixed.Mix the paste well and put it into a piping bag!
14.This is the mixed cake batter!
15. Pour the cake batter into the eight-inch mold and shake out the bubbles.This Preheat the oven to 140 degrees in advance!
16.Put the cocoa paste into the piping bag and cut a small opening on the cake.Squeeze out circles on the surface of the paste!
17. Then use a toothpick to draw out the pattern, and the latte art noodles are ready.Okay, bake it in the oven at 120 degrees for 1 hour.Insert a bamboo skewer firmly to see if it is cooked.If there are no crumbs on the bamboo skewer, it means it is cooked!
18.Finished picture!
Tips
Every step of the chiffon cake must be made according to the requirements.Don't follow the steps and add your own ideas.If you always fail to make chiffon cake, you can check the proportion to see if you have added more.I don't know when the egg whites will be ready for the first time., try to beat for a while, if you feel resistance, just lift the egg beater and there will be obvious sharp corners.The oven also depends on the temperature of your oven.You can adjust it.My oven is 19 liters.I used to use 140 degrees.I baked 8-inch and 6-inch chiffons, but the 8-inch cracked and the 6-inch was intact, so I lowered the temperature again and adjusted it to 120 degrees.Now the 8-inch chiffon has never cracked, so you still have to follow your own rules on this.Slowly explore the size and temperature of the oven.If the small space of the oven is not enough, and you want it to heat and expand and almost touch the heating tube, it will definitely fail!
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