Cocoa Cotton Cake

Cocoa Cotton Cake

1. Weigh corn oil.

2. Weigh cold water.

3. Weigh low-gluten flour.

4. Add cocoa powder.

5. Put cocoa powder and low-gluten flour together and mix well.

6. Separate the egg whites and yolks. Put the egg yolks in a large bowl.

7. Add cold water and stir well.

8. Heat the corn oil, and turn off the heat when there is a small amount of oil.

9. Let cool slightly.

10. Pour corn oil into a large bowl, add the mixture of flour and cocoa powder.

11. Stir well.

12. Pour the egg yolk liquid into it several times in small amounts.

13. Stir until smooth. (The heat of the oil will scald the gluten of the flour, so you don't have to worry about the batter becoming gluten when you stir it.)

14. Put the egg whites in a large basin without water and oil.

15. Add the powdered sugar to it three times.

16. Just send it to wet foaming.

17. Put one third of the egg white into the batter.

18. Mix quickly and gently evenly.

19. Pour the batter into the remaining egg whites.

20. Continue to stir evenly.

21. Take a 450g toast box and put a layer of oil paper or tin foil inside. Pour the cake batter into it.

22. Preheat the oven and heat up and down at 155 degrees for about 50 minutes.

23. Remove the baked cake from the mold, tear off the tin foil, and place it on the grill to cool.

24. Cut it into pieces.

25. Really can do Thomas spin softly~

Tips:

1. The oven settings are for reference only.
2. If you like the original flavor, you can skip the cocoa powder.