How to make cocoa chiffon cake (six inches)

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  1.Separate the egg whites and egg yolks in a water-free and oil-free egg-beating plate

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  2.Put milk, white sugar and corn oil in the egg yolk basin, beat evenly with a manual egg beater to completely emulsify the oil and egg yolks.

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  3. Mix cocoa powder and low-gluten flour, sift into the egg yolk lake

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  4.Use a manual egg beater or spatula to make Z-shaped marks and mix well., do not stir in circles to avoid gluten in the flour.

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  5.Add a few drops of lemon juice to the egg whites, and beat the egg whites until they appear.Make bubbles thickly.At this time, preheat the oven to 120 degrees from top to bottom

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  6.Add the white sugar into the egg whites in three batches

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  7.Hit until you lift it.The egg device brings out an upright sharp angle

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  8.Take 1/3 Put the meringue into the egg yolk lake and mix well

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  9. Mix Pour all the good egg yolk into the meringue and mix evenly using the stirring technique.

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  10. Pour the mixed noodles into the mold and smooth it out.Pick up the mold and shake it twice (the purpose is to shake out big bubbles)

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  11.Put the prepared batter into the middle and lower racks of the oven and bake at 120 degrees for 50 minutes.

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  12.Some cracks have little impact

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  13.Turn upside down and let cool before demoulding

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  14.Finished product picture