Take Away The Monotony of The Chiffon in Exchange for The Tenderness of Hokkaido-chocolate Hokkaido Chiffon
1.
Separate egg whites from egg yolks
2.
Add 20 grams of fine sugar to the egg yolk and beat with an electric whisk until the color is white and the volume is fluffy
3.
Add vegetable oil and beat evenly
4.
Add milk and beat evenly
5.
Mix low-gluten flour and cocoa powder, sieve into the egg yolk mixture, and stir into a batter
6.
Add fine sugar to the egg white three times and beat until the egg beater is lifted, and the egg white can be pulled out of an upright, sharp-cornered dry foaming state.
7.
Put 1/3 of the beaten egg white into the egg yolk batter, and stir up from the bottom with a spatula until it is evenly mixed
8.
Pour all the mixed batter back into the egg white bowl and mix evenly to form a cake batter. The mixed batter is squeezed into the paper cup for 7 to 8 minutes.
9.
Put it in a preheated oven with a high and low fire at 180℃ and bake for about 15 minutes
10.
Then make the chocolate cream filling: beat the egg yolks, add 15 grams of milk, and beat evenly
11.
Sift the cornstarch and cocoa powder into the egg yolk and mix into a batter. Pour the remaining 135 grams of milk into a milk pan and add fine sugar. Boil over medium heat to dissolve the caster sugar
12.
While whipping the egg yolk batter, pour in the freshly boiled milk, sieve the obtained mixed liquid, pour it back into the milk pan, heat it on a low fire and stir continuously with a spatula to make the mixed liquid boil and become a thick chocolate custard Dish the sauce, then leave the fire
13.
Immediately pour the dark chocolate and stir constantly to make the chocolate and sauce blend together evenly. The resulting thick sauce is stirred in cold water to make it cool quickly, and then put in the refrigerator to make it cold
14.
Whip the whipped cream with an electric whisk to make it have soft lines. Mix the chilled chocolate sauce with the whipped cream. After mixing well, the chocolate cream filling is ready.
15.
Put the chocolate cream filling into a piping bag with a round hole piping mouth, insert the piping mouth into the center of the chiffon cake, and squeeze the chocolate cream filling. You can squeeze as much as possible, so that the cake is supported and becomes full. You can sprinkle a little powdered sugar on the surface for decoration before eating
16.
Finished product
