8 inch cocoa chiffon

8 inch cocoa chiffon

Overview

Post a record to share with everyone, my hurricane...

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Ingredients

Steps

  1. Assemble the ingredients, divide the fine sugar into 20g each and 60g each

    8 inch cocoa chiffon step 1

  2. [Eggs] Place the egg yolks and egg whites separately in a clean, water-free and oil-free basin. Add 20g of fine sugar to the egg yolks and stir for a few times. Add corn oil and stir to combine

    8 inch cocoa chiffon step 2

  3. Pour in the milk and mix well

    8 inch cocoa chiffon step 3

  4. Sift in 15g of cocoa powder

    8 inch cocoa chiffon step 4

  5. Sift 85g of low flour into the egg yolk paste

    8 inch cocoa chiffon step 5

  6. Fold evenly from bottom to top [I haven’t even finished turning it yet for taking pictures--! 】

    8 inch cocoa chiffon step 6

  7. Add a few drops of lemon juice to the egg whites, beat the fisheye bubbles at high speed and add 1/3 of the fine sugar [add 60g of fine sugar in three batches]

    8 inch cocoa chiffon step 7

  8. Beat until texture, add 2 times of fine sugar, continue to stir until it becomes bendy and wet, add all the fine sugar

    8 inch cocoa chiffon step 8

  9. Continue to beat until dry peaks form, that is, when the egg beater is lifted, the egg whites can pull out a short, upright peak. To avoid overdoing it

    8 inch cocoa chiffon step 9

  10. Take 1/3 of the egg white batter and add it to the cocoa egg yolk batter, stir evenly from bottom to top

    8 inch cocoa chiffon step 10

  11. After mixing, pour the egg yolk paste into the egg white paste, and mix from bottom to top. Mix infrequently and quickly to avoid defoaming

    8 inch cocoa chiffon step 11

  12. Pour it into the mold, spread it lightly with a spatula, and tap it a few times on the table to pop out the big bubbles in the cake batter

    8 inch cocoa chiffon step 12

  13. The oven is set to 140 degrees in the middle for 60 minutes [The oven temperature depends on your own oven setting. If you are looking for perfection without cracking, bake at 120 degrees for 30 minutes and then turn to 150 degrees for 30 minutes]

    8 inch cocoa chiffon step 13

  14. Immediately after taking it out of the oven, turn it upside down to prevent it from collapsing [It’s best to keep the cocoa chiffon at a low temperature without cracking. I saw that 9 out of 10 cocoa chiffons cracked, and no one posted a frontal photo of this]

    8 inch cocoa chiffon step 14

  15. It’s pretty delicious, so it can be considered a success

    8 inch cocoa chiffon step 15

  16. As a person who pursues perfection, I will modify the method to make a more perfect cake next time

    8 inch cocoa chiffon step 16

  17. It tastes very good

    8 inch cocoa chiffon step 17