Cocoa Chiffon (ke ke qi feng )

Cocoa Chiffon

Introduction:

"During the year when I learned to bake intermittently, I had countless times to make Qifeng, but I found that I had never been on the production log. This time, I made Qifeng to make the bottom of American cheese cake. Unfortunately, the last step of cheese cake was wrong, and it was not good-looking, so I started with this one."

Production steps:

Step 1: 1. Material preparation;

Step 2: 2. Mix salad oil, water, fresh milk and brown sugar together;

Step 3: 3. Use the stirrer to make coarse bubbles and whiten at low speed;

Step 4: 4. Sift the low flour and cocoa powder, mix well with the egg yolk paste and set aside;

Step 5: 5. Take another pot and make the protein foamy;

Step 6: 6. Add sugar powder and continue to stir at low speed;

Step 7: 7. Beat to dry foaming;

Step 8: 8. Take one-third of the beaten protein and add it into the cocoa batter, and stir evenly by cutting and mixing;

Step 9: 8. Add one third of the protein to the cocoa batter, and stir evenly by cutting and mixing;

Step 10: 9. Pour back the remaining protein paste and stir evenly by cutting and mixing;;

Step 11: 10. Pour in the movable cake mould, smooth it, pick up the cake mould and tap it on the table to remove the big bubbles in the batter;

Step 12: 11. Bake in the middle oven at 170 degrees for 30-35 minutes, take it out, tap it on the table, and then turn it upside down until it cools;

Step 13: 12. Demould after cooling completely.

Materials required:

Salad oil: 45g

Water: 50g

Low gluten flour: 70g

Egg yolk: 90g

Protein: 180g

Powdered sugar: 35g

Brown sugar: 35g

Cocoa powder: 10g

Fresh milk: 30g

Notes: 1. In this recipe, I added brown sugar. In order to make the color better, I can use the same fine granulated sugar or powdered sugar instead. 2. Qi Feng's success depends on whether the degree of protein is in place. Lifting the stirring head can pull out a slightly shaped triangular shape.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Qi Feng