Coco Chiffon

Coco Chiffon

1. Prepare all materials

2. 2 egg yolks plus 10 g sugar to beat

3. Pour the milk and stir well

4. Pour the salad oil and stir evenly

5. Sift in the flour and cocoa powder

6. Stir until there are no dry powder particles

7. When the egg whites are full of bubbles, drop a few drops of lemon juice and add sugar for the first time on average

8. When the foam is more delicate, add the second sugar

9. When the foam does not disappear, add the third sugar

10. Hit upright small sharp corners, rigid foaming state

11. First scoop a scoop of egg whites into the egg yolk paste and mix well

12. Pour the egg whites and mix well

13. Mix quickly to avoid defoaming

14. Pour it into the mold and shake it a few vigorously to produce a big bubble

15. Put it in the preheated 170 degree oven and bake for 20 minutes

16. Rotate at 140 degrees and bake for 20 minutes. Press lightly on the surface to immediately bounce back and it’s ready.

17. Take it out, drop it a few times, and buckle it down until it is completely cold and then demould