How to make chocolate tartary buckwheat chiffon cake

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  1. Today I received cake mix from Xinliang, so today I tried to make a simple chiffon with tartary buckwheat cake mix and cocoa powder.It’s really delicious., nutritious and delicious

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  2. Prepare the ingredients, this cocoa powder is really good To eat, you can try weighing all the ingredients

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  3.Egg yolk and egg white are separated without In a basin of water and no oil

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  4. Add corn oil and milk to the egg yolk and stir Uniform

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  5.Sift in low-gluten flour and cocoa powder

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  6.Mix evenly by making zigzag movements with your hands

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  7. Add three drops of white vinegar to the egg white

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  8. First use high speed 5 to beat until fish eye bubbles are formed, then add the first sugar and continue beating at high speed until fine foam is formed, then add another white sugar until the texture is obvious and add the last white sugar.For granulated sugar, beat until there is obvious resistance, change to first level, continue beating until there is a small sharp corner

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  9.Put 1/3 into the egg yolk paste and mix evenly.Mix the egg yolk and egg white thoroughly and evenly.Be sure to mix evenly so that there will be no pudding layer



10.After stirring, pour the egg yolk paste into the egg white basin, stir evenly, and preheat the oven at 160 degrees for 10 minutes p>

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  11.Put it into a six-inch mold and shake it a few times to knock out the bubbles, then put it in the oven

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  12.Put it in the oven and bake at 160 degrees for 40 minutes

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  13.After baking, lightly shake it a few times and then flip it over and let it cool down to remove from the mold

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  14.Let’s eat