Chocolate chiffon-You Are Foodie

By Ella
44

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

baking powder 3g
salt 2g
oil 15g (25g) (odorless oil is enough)
Cocoa powder 10g (none)
Chocolates 30g
White sugar 65g(70g)
egg 2

Auxiliary Ingredients

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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