Hokkaido Chiffon
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Add sugar, water and oil to the egg yolk and mix well.
2. Sift in low powder and mix well.
3. Mix well and set aside.
4. Add a few drops of lemon to the egg whites.
5. Add the white sugar to the egg white three times, and use an electric whisk to beat the shape as shown in the figure.
6. Take one-third of the beaten egg white and put it in the egg yolk paste, stir evenly, and then return to the egg white.
7. Stir evenly.
8. Put it into a paper cup six minutes full in the oven, preheat it in advance and bake at 150° for 20 minutes.
9. Use chopsticks to make a circle in the middle of the cake to make a blank.
10. Squeeze in the chocolate sauce.
11. Sprinkle with powdered sugar to finish.
