Coco Chiffon

Overview

Simple cocoa chiffon, this time I increased the amount of cocoa, and the taste is just what I want

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• cake flour
• cocoa powder
• corn oil
• egg
• sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Separate the eggs, add corn oil to the egg yolks, stir well until emulsified, then add milk, stir evenly

   

2. 2 Sift in the flour

   

3. 3 Stir until there are no particles and set aside

   

4. 4 Dissolve the cocoa powder with less than the milk in the auxiliary ingredients and set aside

   

5. 5 Pour the cocoa paste into the egg yolk paste

   

6. 6 Mix well and set aside

   

7. 7 Add white vinegar to the egg whites, add white sugar in three batches, and prepare to whip the egg whites

   

8. 8 Beat until egg whites are stiff

   

9. 9 Divide half of the egg whites into the cocoa yolk paste

   

10. 10 Pour the cocoa egg yolk paste into the remaining egg whites and continue to stir up and down

    

11. 11 Mix the protein paste

    

12. 12 Pour into the mold, adjust the oven to 150 degrees, and bake for about an hour

    

13. 13 Immediately turn it upside down after taking it out of the oven, and then unmold it after it cools down

    

14. 14 Cocoa Chiffon is ready. The surface is stamped by the grill. It's not as pretty as the ones sold outside, but the quality is incomparable.