Chiba Pattern Chiffon Cake

Chiba Pattern Chiffon Cake

1. Some ingredients: low powder, white sugar, vanilla oil, eggs, milk, cocoa powder

2. Separate egg white and yolk, about 180 grams of egg white and 85 grams of egg yolk

3. Add 20 grams of white sugar to the egg yolk and stir to dissolve, add corn oil, vanilla oil and stir well, and finally add milk and stir evenly

4. Sift in low powder and mix gently in an irregular manner

5. Shake the mixed egg yolk a few times for later use

6. Add a few drops of white vinegar to the egg whites, add 60 grams of sugar in three times, beat at high speed until moist foaming, then beat at the lowest speed for about one minute

7. The egg bubble on the whisk is upright.

8. Shovel a piece of meringue into the egg yolk paste and mix well

9. Pour the mixed custard back into the meringue and mix gently from bottom to top

10. Save a little bit of the mixed egg batter, pour the rest into the baking tray and scrape it flat

11. Sift the cocoa powder into the egg batter, mix well with a rubber spatula, and put it into the piping bag

12. Vertically squeeze the cocoa paste on the baking sheet

13. Dash with toothpicks

14. Shake the baking tray a few times, put it in the middle and lower level of the preheated oven, and bake for about 40 minutes at 150 degrees.

15. Take it out when time is up, shake it a few times, buckle it upside down on the grill, tear the edge of the greased paper to dissipate heat

16. After cooling, turn over and cut into small pieces for consumption