Coco Chifeng
By VicentaLakin
Recipe Recommendations
- low powder 40g
- cocoa powder 10g
- fine sugar 30g
- corn oil 30g
- sweetening
- roast
- an hour
- simple
Steps for Coco Chifeng
1
Get everything ready
2
The proteins are separated and the proteins are first in the freezer. The yolk is evenly mixed with sugar, and three times with water, corn oil (which can be replaced with other foodless oils) and crosses are evenly mixed. Sift the yolk。
3
Sifting cocoa powder and low powder
4
Mixed even
5
The protein is added to a little bit of white vinegar or lemonade, which is given out with an egg-beater, which is added to the sugar three times, and which in turn helps clear the bubble. Just to mention the strong little triangle on the eggbeater。
6
Take a third of the protein to be added to the yolk paste and mix it evenly. It is to be rolled up from the bottom of the basin and not to be convoluted in circles, otherwise the flour will rise and mix quickly to avoid bubbles。
7
The balconies are smoothed and then pour the yolk paste fully into the remaining proteins (which must be rolled, fast, and can be rolled over and turned over), then pour into a six-inch cake mold, wipe the surface slightly with a machete, then smash the table two or three times, shake the cake in the air, pre-heat oven 180 degrees for five minutes, and put it in the cake。
8
Temperature to 150 degrees for 40 minutes
9
One moreCoco Chifeng Make Tips
1. The bowl for egg whites must be completely free of oil and water, otherwise they won't whip up;
2. Sifting the egg yolk mixture is to reduce lumps;
3. The dry ingredients must be sifted to avoid the formation of lumps;
4. When mixing egg whites and yolks, you must use a folding motion to avoid developing gluten;
5. Insert a toothpick into the cake; if the toothpick comes out clean with no batter sticking to it, it means the cake is done.