Chocolate Chiffon Cake

Chocolate Chiffon Cake

Introduction:

Production steps:

Step 1: This is the material I use.

Step 2: separate the yolk and protein in two different containers. Put the oily milk into the egg yolk and stir well, then add 50g sugar and stir until there is no sugar particles.

Step 3: talk about flour, baking powder, cocoa powder, sift 3 times, then slowly add into the egg paste. Mix well.

Step 4: beating protein is the most important step. Add Tata powder into the protein and mix it at medium speed. Sugars are added when the protein is bubbling, bubbling or not. A good egg beater should have a small point of about 2 cm when it is picked up, and it will not soften down.

Step 5: put 3 / 1 of the protein into the egg yolk paste, mix well, then pour all the egg yolk paste back into the protein and stir well. Don't stir too hard, and don't circle.. Be sure to turn it from bottom to top, as long as you mix it well, don't mix it too long.

Step 6: but if the mold is full, 7 points is fine.

Step 7: put into the oven that has been heated in advance 180 degrees, 35-40 minutes.

Step 8: bake the cake upside down on the cake rack.. I invented the cake rack myself. It's very practical.

Step 9: when it's cold, you can enjoy your delicious chocolate Chifeng cake.

Materials required:

Low gluten flour: 155g

Eggs: 5

Milk: 65g

Cocoa powder: 20g

Tata powder: 0.5g

Sugar: 50g and 100g

Oil: 80g

Baking powder: 5g

Salt: 1g

Note: protein is the most critical in the whole cake making process, so we must make good protein!

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: sweet