Oatmeal cocoa Chiffon Cake-You Are Foodie

By Hunter
93

Oatmeal cocoa Chiffon Cake

Main Ingredients

Auxiliary Ingredients

oatmeal A moderate amount of
lemon juice A little
salt 1/8 tsp
water 16 g
Coarse granulated sugar 24g
berry sugar 12g
salad oil 16 g

Step 1 . Prepare materials

Step 2 . Low flour, corn starch and milk powder mixed and sieved

Step 3 . Separate the egg yolk and protein

Step 4 . Add the egg whites to the lemon juice and stir

Step 5 . Beat with an electric egg beater at a low speed until it bubbles. Add half of the coarse sugar

Step 6 . Stir at medium and low speed, pay attention to the state of the protein, until the protein becomes hard, and then add another half of the coarse granulated sugar until it can pull out short and upright sharp angles

Step 7 . Add water, salad oil, fine sugar and salt to the egg yolk and stir with a scraper

Step 8 . Add cocoa powder and stir

Step 9 . Add 1 / 3 of the protein to the mixed egg yolk paste, scoop up the batter at the bottom with a scraper, and stir it from bottom to top until it is uniform

Step 10 . Pour the egg yolk mixture back into the remaining egg whites and stir well

Step 11 . Pour it into the mold and shake it on the table several times to shake out the bubbles inside

Step 12 . Smooth the surface with a spatula and sprinkle with oatmeal

Step 13 . Place in the middle and lower layers of the oven and bake at 150 degrees for 40 minutes

Step 14 . Take it out, turn it over and let it cool

Step 15 . Demould after complete cooling

Step 16 . Finished product drawing

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