[angel of two colors](shuang se tian shi )

[angel of two colors]

Introduction:

"This is the second time to make angel cake. The taste of angel cake is not very soft, so it's not recommended ~"

Production steps:

Step 1: add the protein into the Tata powder and beat until the bubbles are fine.

Step 2: add 70 grams of sugar and 1 gram of salt

Step 3: beat until sugar dissolves

Step 4: add the remaining sugar

Step 5: beat until wet foaming

Step 6: sift the low powder, mix it gently, and use the method of cutting and mixing

Step 7: after mixing evenly, smooth the surface with a scraper

Step 8: pour half of the batter into the angel baking mold and smooth it with a scraper

Step 9: add the other half into the cocoa powder and stir well

Step 10: preheat the oven at 190 ℃ and put it into the angel baking mould for 7-8 minutes. After the surface hardens, take it out and add the other half of the cocoa batter. Continue to bake for about 20 minutes

Materials required:

Egg white: 4

Sugar powder: 100g

Low powder: 80g

Cocoa powder: 8g

Salt: 1g

Tata powder: 2G

Note: turn the button upside down and wait for cooling. Use a spatula to demould around the baking mold.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shuang Se Tian Shi