【Jiangsu】Cocoa Chiba Pattern Cake

Overview

Thank you Food World! Thank you ACA North American Appliances! I was so happy to participate in the #baking competition and was lucky enough to win a cooking machine! Due to the hot sales of this ACA kitchen machine, the supply of goods is tight. It is often said that good products are not afraid of waiting. Even though I only received them at the end of the year, I am still very satisfied! But because I am busy at the end of the year, I can only take advantage of my free time to explore its temper one after another; I have used it to knead and test bread before, and it is considered a blessing; it is the first time to use it to beat egg whites and make cakes. In addition, I haven’t made cakes for a long time, and I feel that the technique when mixing the batter has become stiff; Alas: the finished product is not perfect, woohoo! ! ! This cake was given to a student, so I didn’t have the opportunity to cut it open and take a closer look: Is the internal structure of the cake satisfactory? I received feedback: The student’s family found it very fragrant and delicious, so I’m relieved~~~

Tags

• baking
• breakfast
• cocoa powder
• corn starch
• egg
• low gluten flour
• salad oil
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Separate egg whites from egg yolks

   

3. 3 Pour 30 grams of white sugar + milk + salad oil into a bowl and mix until combined

   

4. 4 Sift in low-gluten flour and mix well

   

5. 5 Add egg yolks one by one and mix well

   

6. 6 The mixed egg yolk paste is delicate and smooth

   

7. 7 Add a little salt and lemon juice to the egg whites

   

8. 8 Place the egg-beating basin on the base of the cooker and secure it

   

9. 9 Add sugar in three batches

   

10. 10 Beat until stiff peaks

    

11. 11 Add 1/3 of the egg whites to the egg yolk paste and mix evenly

    

12. 12 Whisk until all the egg whites are added to the egg yolk batter

    

13. 13 Mix cocoa powder + a little bit, then add a little cake batter, mix well and put it into a piping bag

    

14. 14 Pour the cake batter into the mold and gently shake out the big air bubbles, then squeeze in the cocoa paste

    

15. 15 Use a toothpick to outline the Chiba pattern

    

16. 16 Put in the oven: 150 degrees upper and lower heat, bake for 10 minutes, turn to 120 degrees and bake for 45 minutes, finally turn to 160 degrees and bake until brown