Chocolate Chiffon

The amount of chocolate is based on your preference. Put the butter in a chocolate bowl and heat it over water.

After the butter has melted, mix it with the chocolate evenly, then add the milk in batches and mix well.

Add egg yolk and mix well.

Sift in the flour.

Mix until the egg yolk paste is smooth and has no dry powder.

Beat the egg whites in a clean container that is water-free and oil-free, and add a few drops of vinegar to beat.

Add the sugar in three batches, when the foam is thick, when the foam is fine, and when the foam becomes textured.

Beat until the chopsticks have a strong triangular tip.

Scoop out a spoonful and put it in a ziplock bag for pattern making.

Pour one-third of the egg white twice into the egg yolk paste, and mix evenly.

Then pour the egg yolk paste into the egg white bubbles and stir.

Just mix evenly, don't over mix.

After pouring into the mold, cut a small hole in the plastic bag and draw any pattern you like on the surface.

After the water in the pot boils, steam for 30 minutes and it will be cooked.

Cut after cooling to make the cut look better, otherwise it will be flattened like in the picture.

Overview