Cocoa Chiffon (ke ke qi feng )

Cocoa Chiffon

Introduction:

"Rich cocoa flavor, soft taste, great love Qi Feng!"

Production steps:

Step 1: separate the egg yolk protein, add white sugar into the protein three times, beat until hard foaming, that is, lift the egg beater to pull out the upright sharp corner, and do not disappear

Step 2: add sugar to egg yolk, beat until light, add milk and salad oil, stir well

Step 3: sift in cocoa powder

Step 4: add one-third of the protein and stir it evenly by cutting and mixing (remember not to stir it by rotating. It is the most important step for Qifeng, otherwise the protein defoaming will fail)

Step 5: add the remaining protein, cut and mix evenly

Step 6: pour into the mold, shake out the big bubbles, preheat the oven at 170 degrees, bake for 40 minutes, cover the tinfoil according to the coloring, usually for 15 minutes, I bake the original flavor Qifeng for 18 minutes, and cover the tinfoil

Step 7: after out of the oven, turn it upside down on the drying net and demould it!

Materials required:

Eggs: 4

Cocoa powder: 50g

Sugar: 80g

Salad oil: 30g

Milk: 40g

Note: there's nothing to explain in detail. It's very simple. Qi Feng is not "mad" you. The most important mixing method is mentioned in the steps. No matter how you mix it, you can't rotate it. Low temperature baking is the second successful method. The low time can be slightly extended

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Qi Feng