Cooking Steps

Chocolate chiffon

Chocolate chiffon

 The chocolate is so delicious. I ate it with my classmates. There is no picture. This picture shows that the red velvet can only be used to bake chocolate next time. It can be made into the original dosage. The one without brackets is the same as a 6-inch round mold~
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Step 1 . Please separate the egg yolk and egg white. Add a few drops of lemon juice or white vinegar to the egg white. When the bubble comes out, add half of the sugar in three times until it has a hook
Step 2 . Melt the chocolate in water and mix it with the egg yolk of water corn oil. Mix it well. There is vanilla essence. It's best to add a few drops of vanilla essence
Step 3 . Mix all the remaining sugar and flour together, and then add them to the liquid in the previous step and mix well
Step 4 . Add a little protein first and mix it casually
Step 5 . Add the rest and stir it up from bottom to top
Step 6 . Coat the cake mold with oil and then pour the cake paste into the oven at 170 degrees for 35 minutes
Step 7 . After baking, drop the mold twice, buckle it upside down and cool it. Then demould it. I use the demoulding knife to turn it around, and then take it off
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