#the 4th Baking Competition and is Love Eat Festival#marble Chiffon Cake
1.
Weigh good ingredients
2.
Pour the cocoa powder into the hot water and stir evenly with a small spoon until there are no particles
3.
Separate the egg yolks and egg whites (the egg whites should be free of water and oil in the basin)
4.
Pour milk, corn oil and 15g of sugar into the egg yolks, beat them evenly with eggs
5.
Sift in low-gluten flour
6.
Stir with a spatula until there are no particles
7.
Add the egg whites with lemon juice and beat until thick foam, add 1/3 of the sugar for the first time
8.
Beat until thick bubbles appear, add 1/3 of the sugar for the second time
9.
Beat until the lines appear, add the remaining sugar
10.
Continue to beat with an electric whisk until dry foaming (lift the whisk and you can see a strong small pointy
11.
Take 1/3 of the egg white and add it to the egg yolk paste and mix well
12.
Pour back the remaining egg whites and stir evenly
13.
Take a spoonful of cake batter into the cocoa batter and mix well
14.
Pour the cocoa batter into the original cake batter and stir three or four times with a spatula
15.
Pour into the mold, shake out big bubbles
16.
Put it in the preheated oven at 150 degrees from the penultimate level and bake for 50 minutes
17.
After being out of the oven, buckle upside down and let cool, and then release the mold.
Tips:
1. When the cocoa cake batter is poured into the original cake batter, just stir it three or four times. Don't over-mix it, otherwise the two will mix together, resulting in unclear texture.
2. The Wendy and time of the oven should be adjusted according to your own time situation.
3. The egg whites should be beaten until hard foaming, and the cake batter should be mixed or cut to prevent defoaming.
4. When adding hot water to the cocoa powder, add it slowly, as long as the cocoa powder can be stirred until there is no dry powder, and it should not be too thin or too thick.
