Oatmeal cocoa Chiffon Cake
Step 1 . Prepare materials
Step 2 . Low flour, corn starch and milk powder mixed and sieved
Step 3 . Separate the egg yolk and protein
Step 4 . Add the egg whites to the lemon juice and stir
Step 5 . Beat with an electric egg beater at a low speed until it bubbles. Add half of the coarse sugar
Step 6 . Stir at medium and low speed, pay attention to the state of the protein, until the protein becomes hard, and then add another half of the coarse granulated sugar until it can pull out short and upright sharp angles
Step 7 . Add water, salad oil, fine sugar and salt to the egg yolk and stir with a scraper
Step 8 . Add cocoa powder and stir
Step 9 . Add 1 / 3 of the protein to the mixed egg yolk paste, scoop up the batter at the bottom with a scraper, and stir it from bottom to top until it is uniform
Step 10 . Pour the egg yolk mixture back into the remaining egg whites and stir well
Step 11 . Pour it into the mold and shake it on the table several times to shake out the bubbles inside
Step 12 . Smooth the surface with a spatula and sprinkle with oatmeal
Step 13 . Place in the middle and lower layers of the oven and bake at 150 degrees for 40 minutes
Step 14 . Take it out, turn it over and let it cool
Step 15 . Demould after complete cooling
Step 16 . Finished product drawing
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