Camouflage Chiffon

Camouflage Chiffon

1. Prepare two containers, put a tablespoon of salad oil in each container, and heat in the microwave

2. Add a teaspoon of cocoa powder in a basin and mix well

3. Add a tablespoon of warm water to the mixture of cocoa powder and salad oil, mix well

4. Add melted dark chocolate in another bowl and mix well

5. Add a teaspoon of cocoa powder to the mixture of dark chocolate and salad oil

6. Add a tablespoon of warm water to the mixture of dark chocolate and salad oil, mix well

7. In addition, prepare three bowls, put an egg yolk in each, divide the sugar into three parts, 10g, 10g, 5g, put them in the three bowls and mix well with the egg yolk until the sugar melts

8. Put the previously prepared chocolate paste and cocoa powder paste into the egg yolk liquid and mix well. Note that the dark chocolate paste should be put into the egg yolk liquid with 5 grams of sugar.

9. Add a tablespoon of salad oil and a tablespoon of warm water to the remaining bowl and mix well to prepare the original batter

10. Divide the flour into three parts, 25 grams each, sift into three egg yolk liquids, mix well and call it cocoa powder batter, dark chocolate batter and original batter

11. Four egg whites are added with sugar to beat to 8 or 9 points, and the hooks are pulled up. This kind of chiffon is more moist.

12. Divide the whipped egg whites into three parts and mix them with the three batters evenly

13. Put the three kinds of batter into the mold according to your preference, preheat the oven to 170 degrees, shake out the bubbles before entering the oven, and bake for 25 minutes.

14. Out of the oven!