Eight-inch cocoa chiffon cake

2024-06-29 10:32:05  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 4 )
Low-gluten flour ( 56 Grams )
Corn starch ( 14 grams )
Cocoa powder ( 8 grams )
Fine sugar ( 20 grams (plus egg yolk) )
Fine sugar ( 50g (plus egg white) )
Corn oil ( 35g )
Milk ( 40g )
White vinegar or lemon juice ( A few drops )

Eight-Inch Cocoa Chiffon How to make cake

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    1.Separate the egg white and yolk

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    2.Add milk, corn oil, and sugar to the egg yolks and stir evenly p>

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    3.Add low flour, corn starch and cocoa powder to the egg yolk paste (must pass Sieve)

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    4.Use a manual egg beater to stir evenly

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    5.Add lemon juice to the egg whites

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    6.Use an electric mixer to beat at low speed until coarse and add all the fine sugar

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    7. Beat from low speed to high speed for 1 minute, then turn to medium speed and beat until dry peaks

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    8. Add the meringue to the egg yolk paste in three batches.First add one-third to the egg yolk paste and stir evenly

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    9.Stir the egg yolk paste evenly

  • 10.Pour into the mold and then lift the mold 10 cm off the ground and shake it twice to release the bubbles

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    11. Preheat the oven to 150 degrees for five minutes, then bake on the lower shelf of the oven for 50 minutes

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    12.Take the cake 10cm off the ground and shake it twice

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    13.The deduction will be deducted for two hours.If it is at night, it can be deducted until the next morning

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    14.The finished product is here

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    15. After cutting, the internal structure is super thin and delicious.

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    16.One more Zhang

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    17.Perfect

Tips

The oven time can be based on your own oven temperature, each oven The temperatures are different, mine is a Galanz oven

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