Cocoa hollow chiffon - rich cocoa flavor, exquisite taste pushed to the extreme

Overview

Cocoa Hollow Chiffon is a delicious pastry with a rich cocoa flavor that maximizes the soft and delicate texture of the cake. Perfect demoulding satisfies the senses, and with a beautiful appearance, you will naturally have an appetite! Dear friends who like cocoa flavor, you are already so greedy~~~

Tags

• baking
• cake
• chiffon cake
• cocoa powder
• egg
• low gluten flour
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Beat the egg whites and egg yolks separately into a water-free and oil-free egg beating bowl

   

2. 2 Add 1/4 of the fine sugar to the egg yolks and beat evenly with a manual egg beater. Add milk and salad oil to the egg yolk liquid and beat evenly

   

3. 3 Mix gluten flour and cocoa powder and sift into the egg yolk liquid

   

4. 4 Use a spatula or manual whisk to stir into egg yolk paste

   

5. 5 Add the fine sugar to the egg whites in three batches and beat with an electric egg beater until stiff peaks form

   

6. 6 Take out 1/3 of the egg white paste, add it to the previous egg yolk paste, and use a spatula to cut and stir

   

7. 7 Mix the two evenly, pour the mixed chiffon paste back into the remaining egg white paste, and finally use the cutting and mixing method to mix into chiffon paste

   

8. 8 Pour the mixed chiffon paste into an 8-inch hollow mold, tap it three times to knock out the air bubbles, and put it into a preheated 170° oven, lower the rack, turn the heat up and down, and bake for 35-40 minutes

   

9. 9 The baked cake can be cooled with the help of a flask or a goblet like the one in the picture

   

10. 10 After cooling, remove from the mold with a demoulding knife, cut into pieces and serve

    

11. 11 Picture of the finished product~