Name: #柏翠大赛#coco Chiffon Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 30g milk; 30g Corn oil; 40g Powdered sugar; 3 pcs yolk; 80g Egg white; 8g cocoa powder; 400g Light cream; 40g Caster sugar; Some Girl fruit

#柏翠大赛#coco Chiffon Cream Cake

1. Pour 10 grams of milk, corn oil, and icing sugar into a mixing bowl and mix well;

2. Separate egg yolk and egg white, put the egg yolk in the oil-milk mixed solution, and stir evenly with a manual whisk;

3. Mix low-gluten flour and cocoa powder evenly and sieve into the egg yolk;

4. Stir evenly into a silky state;

5. Add 40 grams of powdered sugar to the egg whites in three times and beat them until they have short sharp corners. Preheat the oven at 130 degrees for 10 minutes;

6. Take 1/3 of the protein paste into the cocoa batter and mix evenly;

7. Then take 1/3 of the protein paste into the cocoa batter and mix evenly;

8. Pour the stirred batter into the remaining 1/3 of the egg whites and stir evenly;

9. Pour the stirred cocoa batter into a 6-inch open-bottom cake mold, lift the mold, and shake it vertically downwards at a height of 20-30 cm. This is what it looks like after the bubbles are shaken out;

10. Put it in the middle and lower layer of the preheated oven at 130°C for about 50 minutes at 130°C;

11. After being baked, let it cool down;

12. Cut into 3 slices on average with a knife;

13. Add 400 grams of whipped cream to 40 grams of powdered sugar and whip;

14. Put the cream in the piping bag, use the eight-tooth cookie nozzle for the piping mouth, take a piece of cake, squeeze the cream evenly, and squeeze 3 layers in turn;