Cocoa chiffon cake (eight inches)

1. Prepare ingredients and weigh them.The egg whites and yolks are completely separated.Make sure the protein basin is oil-free and water-free, and the mixer is clean and water-free.

2. Beat the protein liquid until dry foam.Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the white sugar, continue beating until the egg whites begin to thicken, then add 1/3 of the white sugar, beat again until lines appear on the surface, add the remaining Add 1/3 of the sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming.Whisk again.When you lift the whisk, the egg whites can pull out a small sharp corner.That's it.

3.Mix the egg yolk liquid.Add 20g of sugar to 4 egg yolks and beat lightly with a whisk.Do not beat the egg yolks.Add 30 grams of salad oil in three batches, stir well each time before adding the next time, so that the egg yolk liquid and oil can be fully integrated as much as possible.Add 60g of yogurt and stir evenly.

4. After mixing the egg yolk liquid, sift in the low-gluten flour and cocoa powder.First stir by hand to prevent flying powder, then use an electric mixer to beat a few times, stir evenly, do not beat.

5. Then mix quickly using the stirring technique.

6.Put 1/3 of the egg white into the egg yolk paste.

7. Use a rubber spatula to gently stir evenly (from the bottom up Stir, do not stir in circles to prevent the egg white from defoaming)

8.After mixing evenly, pour all the egg yolk paste into the bowl containing egg whites.The mixing process should be fast, and do not be careful to extend the mixing time to prevent defoaming from taking too long.

9.Use the same technique to stir evenly until the egg white and egg yolk are paste.Mix thoroughly.Pictured is the shape of a successful cake batter.

10. Slowly pour the mixed cake liquid into the mold, as if The ribbon slipped slowly.Smooth it out, hold the mold with your hands and shake it hard twice on the table to knock out the big bubbles inside.

11.Put it into the preheated mini oven, 130 degrees, up and down Bake over high heat for about 30 minutes.Take it out and insert a toothpick into the middle to see if it sticks.

12.Isn’t it beautiful?