Chocolate Chiffon Cake

Chocolate Chiffon Cake

Introduction:

"The recipe comes from the Le Kwai Savarin model book."

Production steps:

Step 1: separate the egg white and yolk;

Step 2: add the sugar into the egg yolk; stir well;

Step 3: add corn oil and continue stirring until emulsifying;

Step 4: add milk and mix well;

Step 5: mix the low powder and cocoa powder evenly, and sieve into the egg yolk;

Step 6: mix the egg yolk paste evenly;

The seventh step: egg white first bubble out.

Step 8: add sugar and lemon juice in three times, and beat to the small sharp corner in the picture;

Step 9: Take 1 / 3 of the protein cream into the egg yolk paste and mix evenly;

Step 10: add the protein cream into the egg yolk paste three times;

Step 11: make the batter feel shiny,

Step 12: pour into the mold;

Step 13: when applying the protein cream, preheat the oven first, mix the batter well, shake it on the table and put it in the oven directly; put it in 150-160 oven, middle and lower layer, 50-55 minutes;

Step 14: take it out at that time and buckle it upside down on the grid frame, so demoulding is very easy.

Materials required:

Yolks: 7

Milk: 70g

Fine granulated sugar: 20g

Corn oil: 60g

Low powder: 100g

Cocoa powder: 20g

Egg white: 7

Lemon juice: a little

Note: the protein cream is mixed with the egg yolk paste three times, and the mold is made of 8-inch Savarin.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other