1. The container is water-free and oil-free, and the egg yolk is separated for use.
2. It is better to use the post-egg method, 50 grams of sugar and 130 grams of yogurt, whipped evenly.
3. After whipping evenly, add 70 grams of corn oil and whipped again evenly.
4. Sift in the low flour, and mix evenly with egg zigzag, and the batter becomes delicate.
5. Add egg yolks.
6. Beat the egg yolk paste evenly and set aside for later use.
7. Egg whites of 5 eggs.
8. Add 20 grams of sugar to the egg whites in 2 to 3 times until the egg whites become small sharp horns.
9. Take one-third of the egg whites into the egg yolk paste, stir with a spatula, combine and cut until uniform.
10. Then pour the mixed batter back into the whipped egg whites, continue to stir and cut until even.
11. Divide the batter into two portions, with more white batter and less cocoa batter. I weighed the container in advance, and then weighed the total weight after finishing it. Sift the cocoa powder into the small batter and mix evenly. The oven begins to preheat. Fire up and down, 150 degrees.
12. This is the first time I have made it. Oil paper is also spread in the mold. After the test, I feel that if it is not spread, the batter will flow more easily. First scoop in a spoonful of white batter.
13. Then scoop a spoonful of cocoa batter in the middle of the white batter. And so on, one spoonful of white, one spoonful of cocoa. Alternate more than ten times, and the texture of the finished product is beautiful. Worried about affecting the lines, I did not shock the bubbles.
14. It will be out in 1 hour.
Tips:1. Choose large eggs, about 60 grams each. My eggs are small, I used 8 eggs.
2. The advantage of the back egg method is that the batter is easier to be beaten delicately, the order is: sugar + yogurt + oil + low powder + egg yolk.
3. Weigh the weight of the container in advance. After the batter is made, weigh the total weight. It is easier to be sure when the batter is divided into two parts.
4. The spoon used to scoop the batter should not be too big. The first time I used the soup spoon, the batter was used up a few times, and the finished product had too few lines and was unsightly.
5. I reduced the amount of cocoa powder. The first cake I made was that the cake with cocoa powder became hard and affected the taste.
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