# Fourth Baking Contest and is Love Eat Festival# Coco Cheese Chiffon

Name: # Fourth Baking Contest and is Love Eat Festival# Coco Cheese Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g (kiri) Cream cheese; 60g Low powder; 25g cocoa powder; 4 yolk; 4 protein; 100g milk; 30g for egg yolk + 50g for egg white Caster sugar; 35g Odorless Salad Oil; A handful of salt; A few drops Lemon juice

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The recipe comes from Yinjia. Although the finished product has no obvious cheese flavor, it is obviously more delicious and moist than ordinary coco chiffon. I used this amount to make a six-inch round mold and a 15cm hollow. The amount of sugar in the recipe is not recommended. Less, the sweetness is more palatable, you can also add the original whipped cream and a little nut. "

# Fourth Baking Contest and is Love Eat Festival# Coco Cheese Chiffon

1. Cocoa powder and low powder are mixed and sieved 3 times in advance, and the cream cheese is stirred in insulated water until smooth.

# Fourth Baking Contest and is Love Eat Festival# Coco Cheese Chiffon recipe

2. Add milk to the cheese and beat with eggs until the cheese is melted.

3. Beat the egg yolks with 30 grams of sugar and a little salt until the color turns white.

4. Add the oil heated to 50 degrees in portions, and mix well with egg yogurt.

5. Add the egg yolk paste to the cheese paste and mix well.

6. Add the mixed and sieved powder.

7. Mix well with egg custard.

8. The egg whites are beaten with 50 grams of sugar until they are close to dry foaming.

9. Take 1/4 of the egg white and cocoa paste and mix well, then take the remaining 1/2 and use a spatula to stir evenly.

10. Pour into the remaining egg white bowl and stir evenly.

11. Pour it into the mold from a high place, shake it a few times to remove large bubbles, and let the middle layer at 150 degrees for 40 minutes. (Please adjust the specific temperature according to your own oven) After being out of the oven, fall over and buckle until it is completely cool and demoulded.