Chocolate Chiffon Cake
Introduction:
Production steps:
Step 1: This is the material I use.
Step 2: separate the yolk and protein in two different containers. Put the oily milk into the egg yolk and stir well, then add 50g sugar and stir until there is no sugar particles.
Step 3: talk about flour, baking powder, cocoa powder, sift 3 times, then slowly add into the egg paste. Mix well.
Step 4: beating protein is the most important step. Add Tata powder into the protein and mix it at medium speed. Sugars are added when the protein is bubbling, bubbling or not. A good egg beater should have a small point of about 2 cm when it is picked up, and it will not soften down.
Step 5: put 3 / 1 of the protein into the egg yolk paste, mix well, then pour all the egg yolk paste back into the protein and stir well. Don't stir too hard, and don't circle.. Be sure to turn it from bottom to top, as long as you mix it well, don't mix it too long.
Step 6: but if the mold is full, 7 points is fine.
Step 7: put into the oven that has been heated in advance 180 degrees, 35-40 minutes.
Step 8: bake the cake upside down on the cake rack.. I invented the cake rack myself. It's very practical.
Step 9: when it's cold, you can enjoy your delicious chocolate Chifeng cake.
Materials required:
Low gluten flour: 155g
Eggs: 5
Milk: 65g
Cocoa powder: 20g
Tata powder: 0.5g
Sugar: 50g and 100g
Oil: 80g
Baking powder: 5g
Salt: 1g
Note: protein is the most critical in the whole cake making process, so we must make good protein!
Production difficulty: unknown
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Qiao Ke Li Qi Feng Dan Gao
Chocolate Chiffon Cake
Zucchini cake with cream cheese eating. Song Ruan Wu Bi De Xi Hu Lu Dan Gao
Congee with minced meat and salted eggs. Xian Dan Rou Mi Zhou
Fried vegetable and pepper with fat sausage. Fei Chang Chao Cai Jiao
Hakka fried meat with South milk. Jia Chang Cai Yao Ke Jia Nan Ru Zha Rou