【low Temperature Chiffon Series】cocoa Chiffon
1.
Mix pure milk and salad oil, and beat with a manual whisk until it is completely blended and no oil spots are visible. It has a slightly heavy feeling.
2.
Sift in low powder and cocoa powder and mix evenly
3.
Add the egg yolk and stir to make a thin paste
4.
After the egg white is frozen, put a small spoonful of salt, turn the electric whisk to the maximum stop, and beat the fishnet-like foam along the side of the container clockwise at a constant speed, then pour the first 1/3 of the fine sugar (you can Preheat the oven for ten minutes first)
5.
Then continue to the maximum gear, whip clockwise at a constant speed, lift the head of the whisk to observe, when the egg white does not drip, pour in the second 1/3 of the fine sugar
6.
Then continue to the maximum gear, and send it clockwise at a constant speed. When there is a big hook, which is close to dry foaming, add 1/3 fine sugar for the third time
7.
Continue to make a circle clockwise at a constant speed until the meringue has short triangles and can be stopped.
8.
Stir one-third of the meringue into the cake batter, and mix from bottom to top. You can turn the pot while mixing. The action must be light and fast
9.
Finally, pour all the remaining meringue into the mixed cake batter and continue to mix, the final state is still somewhat thick
10.
Pour into the cake mold, smooth the surface with a rubber knife, shake it a few times, and shake out bubbles
11.
Put it in the oven and heat up to 120 degrees, lower the heat to 100 degrees, the second to last layer, 70 minutes
12.
After being out of the oven, you have to beat it a few times, and immediately let it cool down.
Tips:
1. The timing of each sugar addition is very important. It is not arbitrary. Once you reach a certain state, you must add sugar before continuing.
2. The mixed cake batter, the final state is somewhat thick, if it is very thin, it will fail
3. The successful cake batter cannot produce large bubbles. If the more bubbles become more shocked, it proves that the defoaming is serious.
4. The time and temperature are for reference only, you should modify it according to your oven temperament
