Health benefits
Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer
Ingredients
Low-gluten flour ( 41g ) | |
Cocoa Flour ( 15g ) | Corn starch ( 12g ) |
Sugar ( 48 grams (put in egg whites) ) | Sugar ( 24 grams (put in egg yolk) ) |
Oil ( 32 grams ) | Milk ( 36g ) |
Vanilla powder ( appropriate amount ) | Salt ( 1g span> ) |
Lemon juice ( 2-3 drops ) |
How to make cocoa chiffon cake
1. Prepare ingredients.
2. Separate the eggs.
3.After separation.
4.Weigh low-gluten flour, cocoa powder, and cornstarch.
5. Sieve to make the cake more delicate.
6.Sifter and set aside.
7. Add 2-3 drops of lemon juice to the egg white.
8.Use an egg beater to make fish eye bubbles.
9.Put in 48 grams of sugar at one time.
10. When the egg whites appear sharp corners when you lift the whisk, you can stop.
11.Put oil, milk, sugar, vanilla powder and salt into the egg yolk.
12.Use a whisk to beat for 5 seconds (break up)
13.Pour in the sifted flour.
14.Gently stir evenly.
15. Pour 1/3 of the egg white into the egg yolk paste and continue to stir gently evenly.
16. Stir evenly and pour all the egg yolk paste into the egg white basin, continue gently Stir.(To prevent the flour from glutening)
17. Stir evenly.
18. Pour into the 8-inch live-bottom mold, pick up the mold with both hands, and place it on the table Shake it hard a few times to knock out the big bubbles inside.
19.Preheat the oven and bake at 150 degrees for 50 minutes (according to your own oven) (Definitely)
20. It came out after 50 minutes.
21.Invert until cool.
22.Perfect demoulding.
23.Look at it from another angle.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
