Zebra Pattern Cocoa Cake

Name: Zebra Pattern Cocoa Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 50g milk; 80g White sugar; 40g Corn oil; 85g Arowana low-gluten wheat flour; 8g cocoa powder; 20g Hot water; Some White vinegar

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Compared to making bread, which takes two or three hours at every turn, I am more willing to make cakes. It takes less than half an hour to go fast, and at most one hour slow. You don’t need to make a cake in advance, unlike bread that has to be fermented once and then fermented.
Especially in the winter season, it is very grueling.
The cake I shared with you today is a chiffon cake, we only need an eight-inch cake mold. 5 eggs, 50 grams of milk, 85 grams of sugar, 40 grams of corn oil, 8 grams of cocoa powder, 85 grams of low-gluten flour. ! The flour I use is Arowana low-gluten wheat flour. It is a special wheat flour for pastry. It has low gluten. It is an indispensable main ingredient for making various cakes, biscuits, shortbreads and other desserts. Everyone should pay attention to making cakes and choose low-gluten. Flour, low-gluten flour! This is also the key to the success of the cake. Let's share the operation method with you below. If you want to eat cakes, stop buying them, try to make them yourself, and you will be successful!
Ingredients: 5 eggs, 50 grams of milk, 80 grams of white sugar (25 grams of egg yolk, 55 grams of egg white), 40 grams of corn oil, arowana low-gluten wheat flour, 85 grams of cocoa powder, 8 grams of hot water, 20 grams of white vinegar, and a few drops. "

Ingredients

5 Egg

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50g Milk

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80g White Sugar

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40g Corn Oil
85g Arowana Low-gluten Wheat Flour
8g Cocoa Powder
20g Hot Water
Some White Vinegar

Zebra Pattern Cocoa Cake

1. Prepare ingredients.

2. First take 8 grams of cocoa powder and add 20 grams of hot water, stir well to make cocoa paste. Please remember to use hot water to make the cocoa sauce thicker and not easy to defoam.

3. Take two clean basins, which must be oil-free and water-free, to separate the egg whites and egg yolks.

4. Add white sugar, milk, and corn oil to the egg yolk and mix well.

5. Until the egg yolk paste becomes viscous and fully emulsified.

6. Sift in low-gluten flour with a flour sieve. It is recommended that everyone must be sifted, so that the flour is not easy to agglomerate and is more fluffy.

7. Use a manual whisk to stir and beat in a zigzag shape until the batter is fine and no flour particles can be seen. Be careful not to make a circle in the basin to prevent the flour from becoming gluten.

8. Add lemon juice or white vinegar to the egg whites and stir at medium speed with an electric whisk. When the egg whites reach the fish-eye bubble state, add one-third of the sugar.

9. Then when the egg whites become fine, add granulated sugar when there are textures, and beat until dry and foamy. Take the small upright corner of the eggbeater when you lift it. At this time, I started to preheat the oven, I used 135 degrees.

10. Add one-third of the meringue to the egg yolk paste, and mix well using the method of mixing and cutting.

11. Then pour the batter into the meringue basin and mix evenly with the same method.

12. During the mixing process, be careful not to stir in a circle to avoid defoaming.

13. Add a small portion of the cake batter to the cocoa butter, and mix it up and down evenly. Don't move the other part, it just happens to be the two-color zebra pattern material we are going to make.

14. Using two spoons, first pour a spoonful of the original paste into the mold, and then pour a spoonful of colored paste on the original paste, alternately pour all the batter. I use yes eight-inch cake mold. Do not smooth the batter when it is poured into the mold, as the batter will spread out by itself. Don't think you use too much sugar. Because the cocoa powder is added to this cake, the whole cake is not too sweet. Please don't reduce the sugar anymore. Everyone's oven temperature is different. Find out its temper and find the temperature that suits your own oven.

15. Shake the mold several times on the table to produce large bubbles.

16. Then use chopsticks to draw patterns on the surface of the batter from the outside to the inside. Note that it is good to draw at will, to ensure that the pattern you draw is different every time.

17. Put the cake mold into the preheated oven, and heat the middle and lower layer up and down at 135 degrees for 50 minutes, and turn the upper and lower heat to 150 degrees for 10 minutes.