Zebra Cake
1.
Weigh the container in advance.
The yolk is separated. Add white sugar to the egg yolks and stir until the white sugar melts. Add salad oil and milk in portions and mix well.
2.
Separate half of the egg yolk paste, sift a portion into 50 grams of low powder, and stir until there is no dry powder.
3.
Sift the other half of the egg yolk paste into 5 grams of cocoa powder and mix with 45 grams of low powder.
4.
Stir until there are no dry powder particles.
5.
Drip a few drops of lemon juice into the egg whites
6.
Beat the egg whites. Add white granulated sugar in three times, then turn to high speed to pass.
7.
Dispense until dry foaming. The so-called dry foaming means that the whisk has a straight corner when it is lifted, or the inverted egg white has no flow, no matter it is in any container~
8.
Take out half of the egg whites and add them to the cocoa paste, mix well,
9.
Pour the other half into the ordinary batter and stir well. Cocoa powder batter is easy to defoam, remember not to over-mix
10.
Take a spoon, scoop a spoonful of ordinary cake batter into the 8-inch chiffon mold, whichever is in the middle, take another spoon, and pour a spoonful of cocoa cake batter into the chiffon mold, again with the center as the center, repeat this process until Pour all the cake batter into the chiffon mold.
Preheat the oven at 150 degrees for ten minutes, shake the chiffon mold before putting it in the oven, or use a toothpick to break the bubbles, 150 degrees for 50 minutes. (My magical electric oven does not know how low its temperature is...)
After the cake is baked, take out the cake, shake it on the operating table a few times, shake out the heat, and then buckle. After the cake has cooled completely, unmold, cut into pieces, and enjoy slowly.
Tips:
After the cake is baked, take out the cake, shake it on the operating table a few times, shake out the heat, and then buckle. After the cake has cooled completely, unmold, cut into pieces, and enjoy slowly.
