Health benefits
Eggs: protect eyes and improve eyesight
Vinegar: nourish blood, low in protein
Cocoa powder: fight cancer and prevent cancer
Ingredients
Low-gluten flour ( 110g ) | Eggs ( four ) |
Corn oil ( 65g ) | Milk ( 65g ) |
Baking powder ( 3g ) | Vinegar ( five drops ) |
Cocoa powder ( ten grams ) | Cotton sugar ( For 30 grams of egg yolk ) |
| Cotton sugar ( For 70 grams of protein ) |
Cocoa Chiffon Cake
1.Weigh all ingredients
2.First the egg separator separates the yolk and egg white
3. Add sugar, milk, corn oil to the egg yolk bowl with a manual egg beater.Send
4. Sift cocoa powder, low-gluten powder and baking powder into the beaten egg yolk liquid里
5. Use a rubber spatula to stir evenly from the bottom and let it sit.At this time, preheat the oven to 150 degrees
6. Add five drops of vinegar and start beating the eggs with an electric Beat the egg whites into thick fish-eye bubbles
7. Add the egg white and sugar three times, this is After adding the sugar for the first time and beating it at low speed, the foam becomes thinner
8.Join the first After the sugar is beaten at medium speed for the second time, you can see that the egg liquid has expanded and the scratched lines are obvious, but they will also disappear
9.Add the third sugar and beat at high speed until you slowly lift the egg beater and you can see a tip.The texture of the protein liquid in the container is clear and will not disappear.That's it.
10. Dip 1/3 of the egg white into the mixed egg yolk paste
11.Quickly stir from the bottom up and down until evenly
12.Pour the mixed egg yolk paste into the egg white container and continue to stir from the bottom
13.Look at this mixed paste.Very uniform
14. Pour the mixed chiffon paste into the mold and lift the mold Move 20 cm away from the table and shake it two or three times to knock out the big bubbles
15.Then put Place the mold into the baking pan.Place it on the bottom of the three levels of the preheated oven, push it into the oven, close the oven door, set the time to 45 minutes and the temperature to 150 degrees.
16.Ding.Take out the mold and shake it twice on the table.Quickly place the chiffon cake mold upside down on the drying net
17.About an hour and a half, it will be Unmold the cake, place the cake on the cake plate, and the cocoa eight-inch chiffon cake is presented to everyone
18.Cut and enjoy
1 The separated egg white bowl must be free of water and oil.2.The eggs should not be too big.If the eggs are too big, the egg whites will be too much, and the cake will collapse and shrink.3.The egg whites must be beaten until they are wet and foamy, but if they are beaten into cotton wool, they have been beaten.The chiffon cake will also fail.4 Each Ovens have different temperaments, so the set time and temperature will be different.Adjust them yourself
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