Ingredients
Raw cocoa powder ( 15g ) | Low-gluten flour ( 80g ) |
Milk ( 120g ) | Slow-laying eggs ( 4 pcs span> ) |
Coconut oil ( 50g ) | Zero-calorie sugar ( 75g ) | White vinegar ( a few drops ) |
How to make coconut-flavored zero-sugar cocoa chiffon cake
1.Ingredients to prepare: 4 slow-laying eggs, 80 grams of low-gluten flour, 15 grams of raw cocoa powder, 120 grams of milk, coconut oil 50 grams, 75 grams of zero-calorie sugar
2.First put 50 grams of coconut Put the oil in a bowl.When the room temperature is lower than 25℃, the coconut oil will condense into a solid.
3.Pour in 120 grams of milk, you can also use coconut milk or oat milk instead
4.Pour in 15 grams of raw cocoa powder and put it in the microwave on high heat for 2 minutes.This will melt the coconut oil and stimulate the aroma of the cocoa powder
5. Take it out and stir evenly, and let it cool to about 70℃
6.Pour in 80 grams of sifted low-gluten flour
7. Stir in a Z-shape until there are no dry powder particles.Do not stir too much to avoid gluten in the batter
8. Separate the egg whites and yolks of 4 slow-laying eggs, and separate the 4 egg yolks Pour into the batter.Egg whites can be placed in an oil-free and water-free basin and placed in the refrigerator for a while
9.Continue to mix evenly with the Z shape
10.After the cake batter is mixed evenly, you can take out the egg whites that have been refrigerated in the refrigerator.The refrigerated egg whites are more stable when whipped.Adding a few drops of white vinegar can also help the stability of the whipped meringue
11.Add the first 25 grams of zero-calorie sugar when beating at medium-low speed to form fish-eye bubbles
12. Beat at high speed until smooth and add the second 25 grams of zero-calorie sugar
13. When whipping at high speed until wet foaming, add the third 25g Zero calorie sugar
14. Beat at medium-low speed until dry foam forms., do not beat it
15.Take half of the meringue and put it Pour into the egg yolk paste
16. Stir quickly and evenly, do not use a stirrer method, it is easy to defoam
17.Pour the remaining egg yolk paste into the remaining Half of the meringue
18.Continue to stir quickly and mix well.Can
19. Pour the cake batter into an 8-inch mold, and Shake a few times to knock out the big bubbles
20.Oven preheating upper tube 130℃, lower the tube to 150℃, place the bottom layer and bake for 55 minutes
21.Take it out, shake it out, turn it upside down and let it cool, then unmold it and you can cut it and eat
Tips
Raw cocoa powder has good antioxidant properties.If it is not available, you can use alkalized cocoa powder instead, but the color will be darker.
Each oven has a different temperament, and the baking temperature can be adjusted according to the temperament of your own oven
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