Chocolate milk chiffon

Chocolate milk chiffon

Overview

Chiffon cake is soft and delicate, making it a good choice for breakfast or snacks! It’s not difficult to make, it just takes longer to bake. This time the chiffon is 8 inches, and I happen to have half a bag of chocolate milk for my kids at home, so it’s delicious when I make it...

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Ingredients

Steps

  1. Separated egg yolk

    Chocolate milk chiffon step 1

  2. Isolated protein

    Chocolate milk chiffon step 2

  3. Beat the egg yolks with a whisk, add 30 grams of fine sugar and mix well

    Chocolate milk chiffon step 3

  4. Add 69 grams of unflavored salad oil and stir with a whisk until smooth and smooth with no floating oil visible

    Chocolate milk chiffon step 4

  5. Add the chocolate milk and mix well. Mix the low flour and baking powder and sift into the basin. Turn the egg beater clockwise 2 to 3 times. Turn the bowl with your left hand and stir in a Z-shape with the right hand.

    Chocolate milk chiffon step 5

  6. Just make it smooth and smooth without any particles. Do not over-stir to prevent the flour from becoming glutenous

    Chocolate milk chiffon step 6

  7. Add a few drops of white vinegar to the egg whites, beat with an electric mixer until foamy, then add 1/3 of the fine sugar

    Chocolate milk chiffon step 7

  8. Continue to beat the egg whites until they become foamy, then add 1/3 of the caster sugar

    Chocolate milk chiffon step 8

  9. Beat until lines appear on the surface, then add the remaining 1/3 of the fine sugar and continue beating

    Chocolate milk chiffon step 9

  10. Beat until hard sharp corners appear when you lift the whisk

    Chocolate milk chiffon step 10

  11. Add 1/3 of the egg white batter into the egg yolk batter, turn the bowl with your left hand, and use a rubber spatula with your right hand to gently stir from bottom to top

    Chocolate milk chiffon step 11

  12. Then pour the evenly mixed egg batter into the remaining egg white batter basin, and use a spatula to gently stir from the bottom up. The movements should be light and fast. After mixing, the cake batter will be fine and shiny. Do not overmix to avoid defoaming

    Chocolate milk chiffon step 12

  13. Pour the cake batter into the mold and shake it twice to make big bubbles. Place in the second-to-last level of the preheated oven, 145 degrees, for 60 minutes. If the color is too heavy, cover with tin foil. Immediately after baking, shake it twice to remove the heat, place it upside down on a wire rack, let it cool and then unmold it

    Chocolate milk chiffon step 13

  14. Pictures of the cool finished cake!

    Chocolate milk chiffon step 14

  15. Cut it open and see! !

    Chocolate milk chiffon step 15