【Low Temperature Chiffon Series】Coco Chiffon

Overview

Ever since I tried low-temperature baking chiffon, I haven’t used any other method. There are always many methods, but the one that suits you is the best. The recipe remains the same, and if you add more ingredients, it will become a different flavor. It may be called the same thing. Today, add cocoa powder, rich cocoa flavor, I love it!

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• banquet dishes
• cake flour
• cocoa powder
• eggs in shell
• pure milk
• salad oil
• fine sugar
• salt

Ingredients

Steps

1. 1 Mix pure milk and salad oil, beat with a manual egg beater until completely combined and no oil spots can be seen, and it has a slightly thick feeling

   

2. 2 Sift in the flour and cocoa powder and mix well

   

3. 3 Add egg yolk and stir into a thin paste

   

4. 4 After the egg whites are frozen, add a small spoonful of salt. Turn the electric egg beater to the maximum setting and beat it clockwise along the edge of the container at a constant speed until fishnet-shaped foam appears. Pour in the first 1/3 of the fine sugar (you can preheat the oven for ten minutes)

   

5. 5 Then continue to the highest setting and beat clockwise at a constant speed. Lift the head of the egg beater and observe. When the egg whites no longer drip, pour in the second 1/3 of the fine sugar

   

6. 6 Then continue to the highest speed and beat clockwise at a constant speed. When big curves appear, it is close to dry foam. Add the third 1/3 of fine sugar

   

7. 7 Continue to make clockwise circles at a constant speed until the meringue has short triangular corners and stop

   

8. 8 Fold one-third of the meringue into the cake batter, and stir from bottom to top. You can turn the bowl while mixing, and the movements must be light and fast

   

9. 9 Finally, pour all the remaining meringue into the mixed cake batter and continue to stir. The final state is still a bit thick

   

10. 10 Pour it into the cake mold, smooth the surface with a rubber knife, and shake it lightly a few times to release air bubbles

    

11. 11 Place in the oven at 120 degrees, then 100 degrees, second to last layer, 70 minutes

    

12. 12 After taking it out of the oven, beat it a few times, then turn it upside down and let it cool immediately