1. Take two oil-free and water-free stainless steel basins, separate the egg white and egg yolk and put them into the two basins.
2. Weigh the flour and sift it twice.
3. Beat the oil, milk and 20g white sugar with a whisk until the oil and water are fully fused.
4. The remaining white sugar is set aside and put into the egg white paste later.
5. Use a whisk to break up the egg yolks, mix with the oil and milk mixture, and continue to beat them evenly to form an egg yolk paste.
6. Take 10g of cocoa powder.
7. Mix the flour and cocoa powder, pour it into the egg yolk paste three times, cut and mix evenly.
8. The mixture is thick but has a certain degree of fluidity.
9. Preheat the oven. Beat the egg whites until stiff foaming. For the detailed operation method, please refer to the Savarin Chiffon Cake in front of this blog.
10. Pour 1/3 of the egg white paste into the egg yolk paste, quickly cut and mix evenly, then pour into the remaining egg white paste, quickly cut the bottom and mix evenly.
11. Put it into the preheated oven in advance, and bake it at 130°C for 30 minutes, and then at 160°C for 30 minutes.
12. Finished product.
13. Decorating effect.
14. The finished product is soft and sweet, with a rich chocolate flavor.
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