It's cacao
By VicentaLakin
The air of cocoa, a delicious piece of pastry, the smell of rich cocoa pushes the soft and delicate taste of cake to the extreme. Perfect demersion, satisfying senses, with a beautiful look, and natural appetite! The cocoa-like relatives, they're so sick
Recipe Recommendations
- cocoa powder 15g
- low-gluten flour 70g
- eggs of 5
- salad oil 50g
- milk 50g
- fine sugar 70g
- sweetening
- roast
- several hours
- ordinary
Steps for It's cacao
1
Quickie, the yolk is in a waterless, oilless bowl
2
Emerald with a quarter of fine sugar, evenly mixed with hand-plugs, evenly balanced with milk and salad oil
3
Flour mixed with cocoa powder sifted into yolk
4
Scratches or hand-plugs to make a yellow paste
5
The proteins were added to the sugars three times, and they hit them with an electric omelet until they had a hard hair
6
Take out a third of the protein paste, add to the pre-yellow paste, and use a razor to cut and flip
7
We'll mix the two into the rest of the protein paste, and then we'll use the tangerine to mix it
8
I'm going to pour a nice wind into an eight-inch medium-altitude mold, and I'm going to blow up the bubble and put it in a preheated oven of 170 degrees
9
A baked cake can cool through a neck bottle or a high-foot cup in a picture
10
After cooling, you can eat with a demersal knife
11
It's finishedIt's cacao Make Tips
Notes: 1. This recipe is basically a chiffon cake recipe, so for detailed steps on adding granulated sugar to the egg whites in batches, please refer to the chiffon cake recipe (search our store for details). 2. The cocoa powder in this recipe can be substituted with other flavored powders, such as matcha powder, or an equal amount of cake flour. 3. When making a chiffon cake with this mold, do not bake at a low temperature. Trying to avoid cracks is meaningless; cakes baked at low temperatures are not fluffy or fragrant enough.