Cocoa Chiffon (ke ke qi feng )

Cocoa Chiffon

Introduction:

"Cocoa, which is sweet but slightly bitter, is not good wine, but intoxicated with people's heart. The light and soft Qi Feng adds the thick and fragrant cocoa powder to become the cocoa Qi Feng with deep color and stronger aroma. Like coffee, this kind of taste is addictive. Once you touch a plain taste bud, you will remember it on the tip of your tongue, but it's unforgettable.... "

Production steps:

Step 1: prepare the material, mix the low gluten powder and cocoa powder evenly, and pass through the screen. Separate the egg white and yolk and put them in two basins without water and oil.

Step 2: put the electric egg beater into the egg white basin, add white vinegar, and stir until the fish eye blisters appear. Add 20g white sugar.

Step 3: stir until the bubble is small, then add 20g sugar.

Step 4: Add 20 grams of sugar until there are lines on the surface.

Step 5: whisk to dry foam (vertical sharp corners appear on the surface when lifting the egg beater), and put it into the refrigerator. Preheat oven, heat up and down, 175 degrees.

Whisk the egg yolk in a bowl, beat the egg yolk a few times until light, then add the egg yolk to the bowl.

Step 7: pour in the mixture of sifted low gluten powder and cocoa powder, turn it from bottom to top with a scraper, and cut and mix it evenly.

Step 8: take out the protein paste from the refrigerator, scoop 1 / 3 of it into 7 pieces, turn it from bottom to top with a scraper and mix well.

Step 9: pour it back into the rest of the protein paste, cut it from the bottom up with a scraper, mix it evenly and pour it into the mold.

Step 10: hold the mold with both hands, drop it three times, put it on the baking tray, put it into the lower layer of the preheated oven, bake for about 15 minutes, then lower it to 160 degrees, and bake for about 45 minutes. Stick the toothpick into the cake and pull it out without sticky substance.

Step 11: take out the baked cake and put it on the baking net to cool.

Step 12: gently push the movable bottom at the bottom to take it out.

Materials required:

Eggs: 250g

Low gluten powder: 75g

Cocoa powder: 10g

Milk: 40g

White granulated sugar: 90g

Corn oil: 40g

White vinegar: 1 / 8 spoon

Note: 1. When whipping egg white, first high speed, then medium speed, then high speed. After making dry foam, turn to low speed and then beat for 1 minute. The whole process should not be too long to avoid excessive whipping. 2. The temperature and time of the oven can be adjusted slightly according to the temperament of the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Qi Feng