Chocolate Chiffon Cake
Ingredients: salt,low-gluten flour,milk,sugar,oil,cocoa powder,baking powder,cream of tartar,egg
Recipe Recommendations
- low-gluten flour 155g
- egg 5 capsules
- milk 65g
- cocoa powder 20g
- cream of tartar 0.5g
- sugar 50g和 100g
- oil 80g
- baking powder 5g
- salt 1g
- sweetening
- baking
- an hour
- simple
Steps for Chocolate Chiffon Cake
1
This is the material I use.
2
Separate egg yolks and egg whites in two different containers. Put the oily milk into the egg yolks and stir well, then add 50g of sugar and stir until there are no sugar particles.
3
Sift flour, baking powder, and cocoa powder 3 times and slowly add to the egg paste. Mix well.
4
Beat the egg white is the main step. Add the tartar powder into the egg white and mix it at medium speed. Sugar is added when the egg whites are bubbled, bubbled and non-bubbled. The beaten egg white should have a small tip about 2 cm when picked up the egg beater and will not soften.
5
Put 3/1 of the egg white into the egg yolk paste, mix well, and then pour all the egg yolk paste back into the egg white and stir well. Don't stir too hard and don't draw circles. Be sure to turn from the bottom up, just mix well, not mix for too long.
6
But for example, the mold should be filled with 7 minutes.
7
Place in the pre-heated oven at 180 degrees for 35-40 minutes.
8
The baked cake should be upside down on the cake rack. I invented the cake stand myself, which is very practical.
9
After it cools down, you can slowly enjoy your delicious chocolate breeze cake.Chocolate Chiffon Cake Make Tips
Egg whites are the most critical part of the entire cake-making process, so be sure to get them right!