6-inch cocoa Qifeng cake
1. There must be no oil in the protein basin, otherwise it won't work;2. Egg yolk mixture is sieved to reduce particles;3. The powder shall be screened to avoid the generation of particles;4. When egg yolks are mixed with egg whites, they must be turned over to avoid tendons;5. Insert a toothpick into the cake. If the toothpick is clean and there is no cake stuck on it, it means that the cake is baked.
Step 1 . Weigh all materials
Step 2 . Protein separation, protein into the refrigerator first. Add sugar into the egg yolk and mix well. Then add water and corn oil (which can be replaced by other tasteless edible oil) three times, draw a cross and stir well. Sift the egg yolk.
Step 3 . Sift in cocoa powder and low powder
Step 4 . Uniform mixing
Step 5 . Add a little white vinegar or lemon juice to the egg white, beat it with an egg beater, add sugar three times, and add it several times to help the egg white bubble. It's OK to lift the small triangle on the egg beater.
Step 6 . Take 1/3 of the protein and add it to the egg yolk paste. Stir it evenly, turning it up from the bottom of the basin. Do not stir it in a circle, otherwise the flour will be glutened. Stir it quickly to avoid defoaming.
Step 7 . After stirring evenly, pour the egg yolk paste into the remaining protein and mix it fully (be sure to stir it up quickly, you can turn the basin by hand while turning it over), then pour in the 6-inch cake mold, use a spatula to slightly smooth the surface, and then knock it on the table for 2 or 3 times to shake out the big bubbles in the cake paste, preheat the oven at 180 degrees for 5 minutes, and put it into the cake.
Step 8 . Adjust the temperature to 150 ℃ and bake for 40 minutes (each oven has a different temper. Pay attention to the coloring after adjusting the temperature. You can also insert a toothpick into the cake body. If the toothpick is clean and there is no cake stuck on it, it means that the cake is baked.)
Step 9 . another one piece
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