Coco Chiffon Cake-eight Inch Heart Shape

Coco Chiffon Cake-eight Inch Heart Shape

1. Weigh the materials.

2. The milk and corn oil are stirred with a manual whisk until it is emulsified.

3. Separate the egg yolk and protein (the egg white should be placed in a clean, oil-free and water-free basin.) The egg yolk is placed in the well-whipped milk solution and then fully beaten evenly.

4. Sift the low-gluten flour and cocoa powder twice and put them in the egg yolks. Use a spatula to cut and mix the evenly particle-free egg yolk paste for later use. Add a few drops of lemon juice to the egg whites.

5. When beating with an electric whisk to the thick fish-eye bubble state, add 1/3 of the sugar for the first time.

6. Beat until the egg whites are thick, add 1/3 sugar for the second time.

7. Continue to beat the egg whites to a wet foaming state (lift the egg beater meringue has a hook shape), add the remaining sugar.

8. Then beat until the meringue becomes a dry foam state. (That is, the eggbeater is lifted and the egg whites are sharp)

9. Multiply one-third of the meringue into the egg yolk paste, cut and mix evenly with a spatula.

10. Pour the mixed egg yolk paste into the remaining meringue.

11. Cut and mix into a uniform, particle-free egg yolk paste.

12. Then pour it into the mold and gently shake it a few times to shake out the excess to remove bubbles.

13. Preheat the oven in advance, and then heat it up to 170° and down to 140°, at the bottom of the oven, it takes 40 minutes. Take it out of the oven and buckle it upside down on the cooling rack and let it cool off the mold.

Tips:

The temperature of each oven is different. This temperature is for reference only!