Rich Chocolate Chiffon

Rich Chocolate Chiffon

1. Prepare to weigh the above-mentioned materials.

2. Separate egg yolk and protein (the egg white basin should be water-free and oil-free!!).

3. Pour water, oil, and egg yolk paste into the container.

4. Stir and emulsify with egg cream.

5. Sift the low flour and cocoa powder and stir in.

6. Add 4 egg yolks.

7. The custard after mixing is fine and without particles.

8. The chocolate chunks are insulated and the water melts.

9. The melted chocolate is mixed into the egg yolk paste, and the egg is drawn in a "Z" shape to get a smooth egg yolk paste.

10. Add a few drops of lemon juice to the egg whites and beat until coarsely foamed, then add 1/3 of the fine sugar.

11. Beat until fine and then add 1/3 fine sugar.

12. Finally, add 1/3 fine sugar to beat the egg whites.

13. Mix the whipped egg whites and egg yolks in three times.

14. The mixed batter is in a fine and thick state.

15. Pour the batter into the mold

16. Lightly shake a few times to make bubbles, preheat the oven to 180 degrees in advance, and bake in the oven for 35 minutes (fire power and time should be adjusted according to the temper of your own oven).

17. The roasting is almost complete. After it is out of the oven, it is dropped on the countertop to generate heat, and then it is completely cooled down and then demoulded.

Tips:

TIPS:
Regarding baking, maybe you are still a little white and have not yet entered the pit, or you have entered the pit but have not mastered the skills, and have repeatedly failed. Some people say that the first thing you want to do with baking is to do a good job of Chiffon. However, if you are not particularly exposed to baking, you will often be "mad" by Chiffon's various failures. But I hope to gain confidence in the next success from the experience of failure>_<
The amount of the recipe can be made into a 6-inch hollow chimney mold and a 4-inch chiffon mold, or directly use an 8-inch chiffon mold.