Cocoa Chiffon Cake Recipe
This cocoa chiffon cake recipe is particularly easy to use and has never failed. The taste is very good, the cocoa flavor is strong, the taste is just right, and it is very suitable for eating directly or making cream cakes.
|[Egg yolk paste]|
|Baking soda (optional)||0.8g|
|White vinegar / lemon juice||A few drops|
Take out the refrigerated egg and separate the egg yolk and protein. Put the protein back in the freezer for cold storage.
Make egg yolk paste first and then egg method. The batter will be particularly delicate. Don't worry about uneven mixing and small pimples. (the whole process of making egg yolk paste is post egg method)
Melt the cocoa powder in hot water and let it cool slightly. Add baking soda and sugar and stir until completely melted.
Pour in vegetable oil and stir until roughly combined.
Sift in low gluten flour at one time, draw Z-shape and mix until there is no dry powder, no dry powder and no dry powder visible to the naked eye! Do not over stir! (at this point, the batter is very dry! Don't worry, go on to the next step)
Add egg yolk, still draw Z-shape, and mix well.
The egg yolk paste is fine and viscous.
It's really delicate. OCD must use the back egg method! Among all the methods, my favorite is the back egg method!
Now we're going to deal with the protein part. It's very important to send the protein. It depends on the state, not the time! Just do more!
Add a few drops of white vinegar / lemon juice to the egg white, beat the egg beater until thick. Add starch and salt and mix well.
Sugar should be added in three times. In the egg beater, send it to wet foaming at high speed, turn it to low speed and continue to beat it to dry foaming.
Add 1 / 3 protein to the egg yolk paste and stir slightly.
Then pour the egg yolk paste mixture back into the protein basin and stir it quickly.
Pour the cake paste into the 8-inch cake mold from a high place and shake it gently to remove the large bubbles. (it doesn't matter if the surface is not flat and neat. It will expand naturally after baking)
Preheated, middle and lower layers, 130-150 degrees, 50-70 minutes. (please adjust the time and temperature according to the actual situation of your oven)
It's normal to bulge and crack again. It doesn't matter.
Take it out after baking, shake it once or twice at a high place, and reverse it immediately after discharging the hot air. (move fast)
Demoulding is not allowed until it is completely cooled.
The perfect Qi Feng is elastic and can be demoulded directly by hand. There is no problem.
Make a sandwich cream cake and cut three pieces horizontally.
A little egg yolk cannot be mixed into the protein. The basin containing the protein must be anhydrous and oil-free.
Qi Feng cake is mainly about the degree of protein. It must be sent to hard foaming. The state of beating egg head protein is a relatively rigid small sharp corner.
If the protein is not played in place, there will be depression / collapse of the waist. If you beat it too much, there will be small pieces of protein mixed unevenly.
Baking soda is used to synthesize the pH, and natural cocoa powder is acidic. If not, it can not be added. If you buy alkaline cocoa powder, don't add baking soda!
Starch also plays a role in stabilizing protein. (if you don't like it, you can leave it alone)
White vinegar / lemon juice can stabilize protein and remove egg fishy smell.
Sweetness is appropriate. Sugar reduction is not recommended. Because pure cocoa powder is bitter, the bitterness comes up when the sugar is reduced.
Qifeng cake can't use non stick mold! Don't pad oil paper at the bottom! It is recommended to use a movable bottom mold to facilitate demoulding.
After the furnace is discharged, the hot gas is shaken out and then buckled to prevent depression. It is done at one go and the action should be fast. Be sure to wait until it is completely cool before demoulding, or all previous efforts will be wasted.