Cocoa Chiffon Cake

Overview

Stock in draft box.

Sift the powder in advance (the remaining 2 grams of coffee powder is also added).
Milk corn oil is fully emulsified.
Pour in the powder and mix until there is no dry powder.
Crack in the egg yolk (back-egg method).
Mix in a Z-shape until there are no lumps.
Add the sugar all at once, first on medium-high speed and then on low speed.
The beaten egg whites can be lifted up with a spatula without slipping. There are strong small corners around the spatula.
First add 1/3 of the meringue and mix well.
Pour everything into the protein bowl.
First use an egg to make Z-shaped marks and finally use a scraper to tidy up.
Pour into molds and shake lightly before putting in the oven.
Preheat the oven to 130 degrees in the middle for 55-60 minutes (time and temperature are for reference only)
Remove from the oven, turn upside down, let cool completely and unmold with bare hands.
Under the sun.
Under the sun.