low gluten flour
|About 50 grams.|
How to Make Chocolate Chiffon Cake
Mix oil and cocoa powder and heat on low heat for about 10 seconds.
Add flour, milk and egg yolks and mix well.
Beat egg whites with ice stubble around the perimeter of the freezer in three batches with sugar until stiff peaks form.
Add one third of the egg white to the mayonnaise and toss to combine.
Return the liquid mixture to the meringue and toss to coat.
Bake in water bath: preheat the baking tray with water and place the biscuits in the oven at 150 degrees for 1 hour, then remove the foil and bake for another 20 minutes.
Remove from the oven, shake out the air bubbles, invert and let cool.
Soft and delicate
The feeling of me fingering it.
Chocolate chiffonade dice
SpongeBob SquarePants (US TV animated series)
You deserve a chocolate chiffon cake.
Ingredients: 7 eggs, 5-6 spoonfuls of sugar, 50g of low gluten flour, 3 spoonfuls of corn oil, 35-40g of cocoa powder, 25-30ml of pure milk.
1、Separate the egg yolk and egg white, and put the separated egg white in the freezer for later use.
2、Make mayonnaise: Mix cocoa powder and corn oil into the pot on low heat for about 10 seconds, cocoa powder is more easily integrated with the oil when hot, but the oil temperature should not be high, mixed evenly sifted into the flour, milk, egg yolk and mixed evenly, specific texture can refer to the video.
Add sugar in three times, the first time when the sugar is added to the coarse foam, the second time when the sugar is added to the fine, and the third time when the sugar is added to the hard foam when the lines do not disappear immediately.
4、Mix egg white and egg yolk: add one third of the egg white into the mayonnaise, mix it with toss method and cut method, then add back to the remaining egg white, continue to mix evenly, and finally pour it into an 8-inch container to shake out big bubbles.
5、Preheat the oven and add some water to the inside of the dish to ensure the environment is moist, cover the outer layer of liquid cake with foil and bake in the oven at 150 degrees for 1 hour, take out the foil and bake for 20 minutes, after baking, quickly shake a few times, then buckle and let cool, then remove from the oven.
Note ⚠️：1、Because of the different sizes of eggs, there will be slight differences in the ratio of ingredients in the egg yolk, the specific degree can be seen on the video to modulate the state.
2, the egg white and yolk separation should be anhydrous conditions, the egg white can not have yolk, or affect the whipping.
3, be sure to shake a few times after coming out of the oven to shake out the small air bubbles.
4, the buckle is best placed on the overhanging shelves to cool, so that the water vapor can be better dispersed.
5, due to the water environment, if it is a live blank, you need to wrap a layer of tin foil below.