Zebra pattern chiffon cake

2024-06-28 21:01:44  Views 1 Comments 0

Ingredients

Low-gluten flour ( 85g )
Eggs ( 5 )
Corn oil ( 45g )
Milk ( 50g )
Fine sugar ( 20g (add egg yolk) )
Fine sugar ( 70 grams (add egg whites) )
Cocoa powder ( 8 grams )
White vinegar ( 3 drops )
Boiling water ( 18g )

Recipe for zebra pattern chiffon cake

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    1.Mix the boiling water and cocoa powder evenly and set aside! First, beat the egg whites and yolks into oil-free and water-free basins

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    2.Then Pour the water, corn oil and fine sugar into the egg yolks and stir evenly

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    3.Connect Next, sift the low-gluten flour and cornstarch and add them to the egg yolk liquid

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    4. Use a hand mixer to mix evenly until there are no dry powder particles (no need to stir in circles, use tic-tac-toe technique)

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    5. Next, beat the egg whites, add three drops of white vinegar to the egg whites and beat until thick.

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    6.Then pour the fine sugar one at a time

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    7.Use an electric beater Beat the eggs at medium speed for one minute, then beat at medium-high speed until dry peaks form (don’t overbeat the meringue, just beat until it reaches 9 points)

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    8.Then add the meringue to the egg yolks in three batches and mix evenly

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    9.After stirring evenly, add the remaining two times and stir well

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    10. Divide the mixed cake batter into two parts

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    11.Add the cocoa paste prepared in advance into the cake batter and mix evenly until there are no dry powder particles

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    12.Preheat the oven to 140 degrees, then prepare two spoons, take a spoonful of cake batter and pour it into the mold

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    13. Then use a spoonful to pour the cocoa cake batter into the mold,

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    14.Add layer by layer in order

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    15.Add all the cake batter in sequence

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    16. Lift the mold gently Shake it twice, then use a toothpick to draw from the middle point down with gentle movements

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    17.Place the picture in the preheated oven and bake on the middle rack of the oven for 65 minutes

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    18. After baking for half an hour, it looks beautiful

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    19. Take it out and shake it twice when the time is up.Fold upside down on the baking net

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    20. Perfect demoulding (I bake it before going to bed) , it will be removed from the mold the next day)

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    21. Beautiful, the texture is very even

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    22.Finished product

Tips

Be sure to use two spoons when pouring the cake batter into the mold, so that the color Don't mix, just pour it spoon by spoon so that the texture will be more uniform

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