Chocolate Chiffon Cake

Chocolate Chiffon Cake

Introduction:

"Since the oven, bread and cake has become one of my most popular recipes. It happened that there was another mold for Qifeng cake, so I wanted to try whether the mold was easy to use. In fact, it was not as easy to use as the inner liner of my rice cooker! It's not easy to demould the cake mould. It's easy to demould the inner liner of my rice cooker. "

Production steps:

Step 1: weigh the required materials according to the quantity

Step 2: separate the egg white protein

Step 3: mix the four yolks evenly

Step 4: pour in the corn oil

Step 5: pour in the yogurt

Step 6: sift in the low gluten powder that has been sifted twice

Step 7: stir until there is no dry flour

Step 8: add 1 / 3 white sugar to the protein (I forgot to add white vinegar)

Step 9: add 1 / 3 sugar when beating the electric egg beater to the eye blister

Step 10: add the remaining sugar when beating to the bubbles

Step 11: beat the protein until it's dry and foamy, even if you stick in a chopstick, it won't fall down

Step 12: add 1 / 3 of the cream to the yolk paste

Step 13: cut and mix up and down, turn and mix evenly, do not circle

Step 14: pour back into the remaining cream

Step 15: still cut and stir to make a delicate cake paste

Step 16: pour into the 8-inch mold and shake out the bubbles

Step 17: take a little cake paste, pour in the melted chocolate and mix well

Step 18: pour it into the cake paste and scratch with chopsticks

Step 19: bake in a preheated oven at 120 ℃ for 55 minutes

Step 20: after baking, turn it upside down on the baking net to cool and demould

Step 21: see if it's OK

Materials required:

Low gluten powder: 80g

Yogurt: 70g

Sugar: 50g

Corn oil: 42g

Eggs: 4

Note: adding lemon juice or white vinegar can make the protein better. It turns out that if I don't add these two things, the effect is still good.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet