[Valrhona Coco Chiffon]---Bake a taste that is bitter first and then sweet

Overview

Cocoa chiffon cake has a bitter and then sweet taste. It is an excellent choice to eat it directly or use it to make chocolate cheese mousse. But if you want it to have a more perfect taste, you have to choose better cocoa powder. I usually use Valrhona. Although it is a little expensive, its texture and taste will tell us its value.

Tags

• baking
• little fresh
• children
• afternoon tea
• fast food
• cake flour
• corn oil
• egg
• valrhona cocoa powder
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg yolk and protein, squeeze 5 or 6 drops of lemon juice into the egg white, and stir with an electric egg beater at low speed until large bubbles form.

   

2. 2 Add 10 grams of caster sugar.

   

3. 3 Beat at medium speed until the egg whites are thick and silky, then add 10 grams of sugar for the second time.

   

4. 4 Continue beating until the egg whites form lines, and add 10 grams of sugar for the third time.

   

5. 5 Whisk until the power is turned off, lift the egg beater, and soft sharp corners will appear on the top. This state is wet foaming. Generally, when making cake rolls, whip it to this level.

   

6. 6 Continue to beat, turn off the power, lift the egg beater, there will be straight small sharp corners on the top, and it will already be hard foaming.

   

7. 7 Add milk, corn oil and 15 grams of fine sugar to the egg yolks, stir evenly with a manual egg beater, then sift in the mixed flour and cocoa powder, and mix well.

   

8. 8 The prepared cocoa egg yolk paste is mixed with the whipped egg whites like ordinary chiffon, and then poured into the mold.

   

9. 9 Place in the preheated oven, 140 degrees, middle rack, for 1 hour.

   

10. 10 Take out the baked chiffon and turn it upside down immediately. After drying, you can unmold it.

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures