Chocolate Chiffon Cake
Introduction:
"The recipe comes from the Le Kwai Savarin model book."
Production steps:
Step 1: separate the egg white and yolk;
Step 2: add the sugar into the egg yolk; stir well;
Step 3: add corn oil and continue stirring until emulsifying;
Step 4: add milk and mix well;
Step 5: mix the low powder and cocoa powder evenly, and sieve into the egg yolk;
Step 6: mix the egg yolk paste evenly;
The seventh step: egg white first bubble out.
Step 8: add sugar and lemon juice in three times, and beat to the small sharp corner in the picture;
Step 9: Take 1 / 3 of the protein cream into the egg yolk paste and mix evenly;
Step 10: add the protein cream into the egg yolk paste three times;
Step 11: make the batter feel shiny,
Step 12: pour into the mold;
Step 13: when applying the protein cream, preheat the oven first, mix the batter well, shake it on the table and put it in the oven directly; put it in 150-160 oven, middle and lower layer, 50-55 minutes;
Step 14: take it out at that time and buckle it upside down on the grid frame, so demoulding is very easy.
Materials required:
Yolks: 7
Milk: 70g
Fine granulated sugar: 20g
Corn oil: 60g
Low powder: 100g
Cocoa powder: 20g
Egg white: 7
Lemon juice: a little
Note: the protein cream is mixed with the egg yolk paste three times, and the mold is made of 8-inch Savarin.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: other
Chinese PinYin : Qiao Ke Li Qi Feng Dan Gao
Chocolate Chiffon Cake
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