1. Separate the egg whites and egg yolks and place them in a clean bowl. Stir yogurt + corn oil evenly.
2. Sift in low-gluten flour and mix with a manual whisk until no dry flour can be seen.
3. Then add egg yolk
4. Draw Z and stir evenly, set aside for later use
5. Whip the egg whites, pour the fine sugar into the egg whites in three times and beat them to a wet foaming state (with a hook).
6. Pour one-third of the egg whites into the egg yolk paste and mix evenly, then pour it back into the egg white bowl and mix well
7. Add cocoa powder to an appropriate amount of hot water, mix well, take out 1 scoop of cake batter and stir with cocoa liquid
8. The rest is poured into the mold and smoothed with a spatula.
9. Pour the cocoa chiffon paste into the piping bag and squeeze out the strips
10. Then use the chopsticks to draw the Chiba pattern back and forth. Bake in water bath (put a basin of water in the baking tray, and put the mold on the grill to bake), and the oven is preheated to 160 degrees. Bake for 35 minutes.
11. The cake is very soft and does not need to be inverted after it is out of the oven. It will be automatically demoulded after being cooled. It tastes better after keeping it in the refrigerator.
Tips:1 The upper part is suitable for the 14.5X14.5X6cm square mold of French Baker
2 When using a movable bottom mold for water bath baking, pay attention to the bottom of the mold to be covered with greased paper, and wrap the outside with two layers of tin foil to prevent water ingress.
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