Coco Chifeng

By VicentaLakin

Coco Chifeng
It's been a while since I've been making a “crazy” cake, and I'm afraid I've had a handy handy pastry. I made a cocoa-crazy cake, which I ate for breakfast this morning, and I took some of it to my colleagues。

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Steps for Coco Chifeng

  • Make Coco Chifeng step 0
    1
    Separate the eggs. There must be no water and no oil in the basin
  • Make Coco Chifeng step 1
    2
    add 30 grams of fine sugar to the five yolk, smooth it down to light color, mix it with 65ml corn oil and mix it with 65ml milk
  • Make Coco Chifeng step 2
    3
    90 grams of low-banded flour and 10 grams of cocoa powder sifted to smooth, fine and non-particle-free form with manual electrical mix
  • Make Coco Chifeng step 3
    4
    It's a mixed yolk paste
  • Make Coco Chifeng step 4
    5
    Add a little lemonade to the protein
  • Make Coco Chifeng step 5
    6
    Five proteins were struck with an electric puncher into a blistering state, one third of sugar, 40 grams of sugar, one third of fine foam, one third of sugar, and then the rest of the sugar was added to the line, and then the dry hair bubble
  • Make Coco Chifeng step 6
    7
    Take a third of the protein cream into the yolk pan. It's completely flat
  • Make Coco Chifeng step 7
    8
    Take another third of the protein frost into the yolk pan, once again completely evenly mixed; pour the face of the yolk pan into the rest of the yolkpot; and apply it completely evenly to a smooth, fine, granular form
  • Make Coco Chifeng step 8
    9
    Put the face down in an 8-inch living mold, drop a few times on the table, blow a bubble
  • Make Coco Chifeng step 9
    10
    The oven is preheated, mid-down, 120 degrees up and down, 60 minutes

    • Coco Chifeng Make Tips

    1. Use fresh eggs; my eggs are kept refrigerated. 2. Ensure the bowl used for the egg whites is dry and free of oil; make sure no egg yolk gets mixed into the whites when separating. 3. When mixing the two, use a cutting/folding motion to avoid deflating the batter. 4. Do not open the oven door during baking; the cake will still cook fine even if the temperature is a bit lower or higher. 5. Invert the cake immediately after baking; otherwise, it will easily collapse in the middle. 6. Oven temperatures vary, so set the top and bottom heat according to your own oven.

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