1. The above recipe is suitable for learning kitchen 4 inch heightening chiffon mould X2
2. Material preparation
3. Separate the eggs, put the egg whites and egg yolks in a clean basin, put the egg whites in the refrigerator and freeze for later use
4. Add cocoa powder to boiling water, mix well, cover with plastic wrap and cool for later use
5. Add corn oil and granulated sugar to water and stir well until emulsified
6. Sift in low powder, stir with egg soot until no dry powder can be seen
7. Add egg yolk, mix well, cover with plastic wrap and set aside
8. The egg whites are added with sugar and sent to small sharp corners
9. Take one third of the beaten egg white and add it to the egg yolk paste, cut and mix evenly, then pour it back into the meringue, continue to mix well
10. Pour the cocoa liquor into the cake batter and mix quickly.
11. Pour the mixed cocoa cake batter into a 4-inch high school chiffon mold, shake the mold lightly to remove large bubbles, and it is just two seven-cent full states, put it into the preheated oven in advance, and bake at 160 degrees. Bake for 50 minutes
12. Slightly shake the mold after it is out of the oven, and let it cool down
13. After letting cool thoroughly, demote and cut into 3 parts
14. Oreo crushed to pieces
15. Add whipped cream and sugar, send until there are lines, about 6-7 distribution, add Oreo and continue to distribute until 8
16. Spread the surface of the cake and put it in the refrigerator for one hour after completion. The decorating mouth simply squeezes a few flowers, decorates it, and sprinkles with cocoa powder. You can also make other decorations according to your preferences
Tips:1. Regarding cracking, cracking of the chiffon cake is OK. The cracked chiffon is more fluffy and has a lighter taste. If you want to avoid cracking, you can lower the temperature and bake at 130-140 degrees for about an hour.
2 Regarding the full mold, this recipe is poured into two 4-inch heightened molds. It is seven minutes full. When it is baked and cooled, it is just enough to be in a full mold state.
If you use ordinary 6-inch chiffon molds, there may be an extra cupcake amount
