Coco Chiffon Cake
This is a relatively light cocoa chiffon cake, the amount of cocoa powder is not much,
It does n’t have that kind of rich and close to bitter taste. The whole cake is very soft, moist and delicate.
The faint cocoa fragrance pushes Qi Feng’s unique light and dense texture to the extreme.
Ingredients
5 eggs
Vegetable oil 35g
40 g water
Milk powder 5 g
Low gluten flour 75g
10 g of cocoa powder
Granulated sugar 85g
Step
- Isolate the egg whites and egg yolks. The pots where the protein is placed must be free of oil and water.
- Take another pot and add 35 grams of vegetable oil, water, milk powder and granulated sugar. Use a hand whisk to quickly beat until the water, oil, and toffee are fully integrated.
- Add an egg yolk first. Continue to whisk by hand until the egg yolks are fully integrated.
- Sift low-gluten flour and cocoa powder (can be mixed and sieved beforehand). Mix and mix the powder without particles.
- Add an egg yolk and mix by cutting and mixing. Add the remaining egg yolks in portions and mix thoroughly each time before adding the next.
- Completed egg yolk paste condition.
- Beat the egg whites, add 55 grams of fine granulated sugar to the egg whites three times, first at medium speed until the protein has lines, then low speed until the protein is fine and shiny. Lift the egg beater, and the protein is elastic and small. (We can warm up the oven at 155 degrees when we send the protein)
- Take 1/3 of the protein into the yolk bowl. Cut and mix well.
- Pour the batter back into the protein bowl. Continue cutting and mixing.
- Pour the batter into an 8-inch round mold, shake out large bubbles, and draw a few circles on the surface of the batter with a toothpick to make it smoother. Preheat the oven at 150 degrees.
- Put the mold in the lower layer (or bottom layer, depending on the actual situation of your oven), and bake for 60 minutes.
- Immediately after release, shake the mold and perform reverse buckle.
- About 3 hours, the mold can be demolded when the mold is cold. (I took it off with my bare hands. First, gently press the periphery of the cake to detach the cake edge from the mold, and then use my fingers to reach the bottom of the mold from the edge of the cake, and finally push the bottom out.)
- Divide and share.
- The bare cake edge is very smooth and moist.
