Cocoa Qifeng Cake
By LeonorSchoen
To be honest, I have made four chocolate cakes so far. The formula is different every time, and the best effect is still the fluffy cake made for my husband. The bottom of this cake didn't grow well. I don't know if it was due to the prescription, but the foam was still dispelled. I guess my level is limited and I didn't do well. I'll try harder next time.
Recipe Recommendations
- eggs of 4
- low-gluten flour 70g
- salad oil 20g
- milk powder 10g
- hot water appropriate amount
- cocoa powder 50g
- salt 1.5g
- sweetening
- roast
- an hour
- ordinary
Steps for Cocoa Qifeng Cake
1
Put salt in the egg white and place it in an oil-free and water-free container, beat to rough foam at low speed, and add white sugar in three times.
2
Beat at high speed-beat until between wet foam and hard foam, and place in the refrigerator for later use.
3
Rinse the milk powder with hot water, cool and pour into the egg yolks, and stir well.
4
Pour in salad oil and sugar and stir well.
5
Sieve in low flour and cocoa powder.
6
Stir evenly (do not over-stir to avoid muscle formation).
7
Add the egg white paste to the cocoa paste (egg yolk paste) in 3 times, pick up the cocoa paste (egg yolk paste) from the bottom with a rubber knife and mix the egg white.
8
Use a rubber knife to cut and stir evenly until the meringue paste cannot be seen.
9
Gently shake the mold on the table a few times to create large bubbles in the egg paste. Place it in the oven at 180 degrees for 35 minutes.
10
Remove the upside down, cool and take out the cake.Cocoa Qifeng Cake Make Tips
Turn it upside down as soon as possible after baking, otherwise the cake will shrink immediately. It's also good to put some vinegar in the egg whites to stir and stabilize.