This chocolate chiffonade is a very basic version with very simple ingredients.
6″ original chiffonade
See here for the date yogurt chiffonade.
Teach you to learn how to finish from scratch.
Christmas Strawberry Bombs &Strawberry Topping Cake
low gluten flour
Korean granulated sugar
Lemon juice or white vinegar
How to Make Chocolate Chiffon Cake 6″ (Basic Easy Success Version)
All ingredients – lemon juice forgot to take a picture of 223333—
Mix cocoa powder with corn oil first (it won’t clump easily)
Adding egg yolks
Mix well (you can press it with a silicone plate if there are lumps)
Sift in the low gluten flour (always sift)
Mix until smooth with no visible particles (since 6″ is a small amount of flour, you don’t need to pay much attention to the mixing technique, just mix them thoroughly)
Add 3-5g of lemon juice to the egg white and whisk (be sure to add more than 3g, a drop or two won’t do the trick!)
Add the first granulated sugar when you beat the egg white at high speed until it swells up (don’t add it too soon because the granulated sugar inhibits the growth of the egg white, so wait until it grows taller)
Then whip until all the big bubbles are gone (as pictured) and add a second helping of granulated sugar!
Continue to whip until the wet foam is ready (lift the whisking head to get a very fragile bent hook), add the remaining granulated sugar
Finally, whip to dry foam
Stir the egg white in the egg white bowl a few times and then lift the whisk head so that the egg white hangs securely on top and puts up a relatively upright point.
Mix some of the egg whites into the flour batter.
Once mixed, pour the flour batter into the remaining egg whites (6 inches is a small amount, just mix the egg whites in two batches)
Once tossed and mixed, the silicone sheet is turned up from the bottom and there is no color difference
The final successful cake batter is thicker.
Pour into a 6″ chiffon cake mold.
7 out of 10, never all full (or it will crack quickly when baked)
Flatten the surface slightly with a silicone sheet, then shock a few times and send to the oven at 150°C for 40-45 minutes.
Shake the cakes after they come out of the oven, then invert and let cool, then unmold when the cakes are completely cool.
(Preheat at 160°C, then bake at 150°C.)
2:Manual whisking at high speed for the whole process, and then finishing at low speed at the end.
The last successful whipped egg white is a very fine and smooth state, if it is whipped until it appears cottony, it is over-whipped.
3:The final mix is a thicker cake batter, if your cake batter is very thin, the egg white has been deflated, defoaming If you don’t, your back will collapse.
4: A must when it comes out of the oven! Buckle up! Let it cool! And then release the mold!!!!! Chiffon cakes don’t need to be eaten while they’re hot, they need to be cooled to appreciate their deliciousness!