Cocoa Chiffon (ke ke qi feng )

Cocoa Chiffon

Introduction:

"This is a Qi Feng used to make breakfast. It's six inches big. My husband and I are half of each other. The production was done last night. It was a little late when I made it. I went to bed before I could wait for it to cool completely after baking. This morning, I was going to get up ten minutes earlier to take more photos. As a result, I didn't get up early, and I was seven minutes later than usual. I flurried demoulding, the results of both sides of the skin have been broken, really want to regret how much regret ah!! It used to be original. This is the first time to make kekeqifeng. Cocoa is the original 50 grams of low powder replaced by 40 grams of low powder and 10 grams of cocoa powder, other unchanged. When I sifted in the cocoa powder, the smell made me feel very sorry for my neighbors (the kitchens of the two families were close to each other, and now someone was stirring up something in the kitchen. I felt that if I smelled the smell there, I would be greedy). When I ate the omelet this morning, even though I had some ideas, there were still more surprises than I expected^_ ^Well, I'm blushing to boast about myself. Let me talk about the process. "

Production steps:

Step 1: take 3 eggs, separate the protein and yolk. Note that the basin must be free of oil, water and egg yolk.

In the process, 35g of granulated sugar was added in three times until it foamed.

Step 2: put the beaten protein into the refrigerator first. If the latter operation is not so time-consuming, you can also not put the refrigerator!

Take the egg yolk, add 20g sugar and stir well. Then add the oil and milk, stir well again.

Step 3: sift the low flour and cocoa powder into the egg yolk paste and mix well. Be careful not to circle.

Step 4: Take 1 / 3 of the whipped protein into the batter, and mix it well by stirring up and down.

Step 5: mix the remaining protein with the cake paste as shown in 6. The method is the same as that in 6. Preheat the oven at the same time.

Step 6: put the finished cake paste into the cake mold and shake twice to shake out the big bubbles.

Step 7: set the temperature of Changdi oven at 175 ℃, heat up and down the middle layer, and bake for 35 minutes.

After being discharged from the furnace, the die is buckled together until it is completely cooled.

After cooling completely, demould and cut.

Materials required:

Eggs: 3

Milk: 25g

Low powder: 40g

Fine granulated sugar: 55g (35 + 20)

Edible oil: 25g

Cocoa powder: 10g

Note: P.S.1. I think it's easier to separate egg white protein from frozen eggs... I just bought it today. I broke an egg yolk when I split it. Fortunately, it didn't fall into the protein. 2. I usually use only one plate when weighing (except powder). Because it happens that the solid is weighed first and then the liquid, and the things that are supposed to be mixed together are all weighed while I make them, so that I can wash less bowls later. hey. 3. The temperature stability of each machine is not the same, we can find the temper of our machine after several times.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ke Ke Qi Feng