1. Raw materials: flour, chicken, sugar, corn starch, cocoa powder.
2. Weighed cornstarch and flour are mixed and sieved.
3. Add cocoa powder and sift.
4. This is a mixture of sifted flour, cocoa powder and corn starch.
5. Separate the egg white from the yolk.
6. Add 10 grams of sugar to the egg yolk and mix well.
7. Add 20 grams of water and stir well.
8. Add flour.
9. Stir until there is no dry powder for later use.
10. Add 21 grams of white sugar to the egg whites, add salt and white vinegar.
11. Use a whisk at a slow speed until fisheye bubbles.
12. Then hit at medium speed until it is smooth and grainy, that is, dry state, and then hit at slow speed for half a minute.
13. Take one-third of the egg white and put it into the cocoa egg yolk paste and mix well. Do not stir in a circular motion at this time, but gently stir to mix the egg white and the batter evenly.
14. Pour in the remaining egg whites, and gently stir again. The action should be fast and light to mix the batter evenly. Preheat the oven up and down to 140 degrees.
15. Pour the mixed batter into the mold and shake it on the table a few times. The six-inch movable bottom mold I used. When the oven preheating is complete, put the mold in the oven, fire up and down at 140 degrees, and bake for 45 minutes.
16. After the baked cake is out of the oven, you have to drop it twice on the table to let the air out, and then buckle it upside down and let it cool before it can be cut into pieces.
17. Finished product.
Tips:Cocoa powder contains fat. It is easy to defoam, so it should be quick and light when mixing. Just mix the batter and bake it in the oven. The temperature of each oven is different, and it is set according to their own oven characteristics. I use a six-inch movable bottom mold.
