Mocha Chiffon Cake 6 inches (Amandas recipe)

Published Jul 12, 2021 at 17:05pm ET

Food Material List

1 Low-gluten flour 60g
2 Spinning sugar 90g (original prescription 100g)
3 Vegetable oil 40g
4 Lemon juice Several drops
5 corn starch 15g
6 Cocoa powder 20g
7 Coffee One teaspoon of coffee powder + hot milk brewing = 70g
8 Egg 4 pieces

Operational steps

1 Separation of protein and yolk in an anhydrous and oil-free bowl
2 Stir the yolk in 30 grams of spinning sugar, add vegetable oil, add coffee and continue to stir evenly. Add sifted flour and cocoa powder to the yolk paste and mix until no bumps occur.
3 Remove 15 grams of sugar and mix with cornstarch.
4 Add the lemon juice to the fish at low speed until the eye drops. Continue with the medium speed, add a spoonful and a scoop of white sugar, and add a tablespoon of tablespoon to the mixture of corn starch and granulated sugar.
5 Take out one third of the egg white and mix it in the batter. Then pour the batter back into the remaining egg white. Mix it with a duplicate version. Mix it quickly and lightly (cocoa powder has defoaming effect) until you cant see the egg white. Pour the batter into a 7-inch Qifeng mould, shake it twice, shake it out of the air bubbles, and send it to preheating 160 immediately. Degree oven, middle and lower bake for 40 minutes
6 After removing the baked cake, immediately shake it twice. After shaking out the hot air, buckle it upside down until it is completely cooled before demoulding.

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