How to make 8-inch chocolate chiffon cake

With fresh ingredients and proper cooking methods, you can enjoy the deliciousness of the dishes. The 8-inch chocolate chiffon cake dish only needs to be simply steamed, then drizzled with sauce and served with a bowl of fragrant rice. It is a perfect match with rice. Foodies can use their imagination to add coriander for flavor and decoration.

1. Put the cocoa powder in a bowl, add milk several times and stir evenly, then add salad oil and stir to blend.

2. Heat water in a pot to about 50 degrees. Put your hand in the water without burning it. Put the basin of cocoa powder into the pot, then add 25 grams of fine sugar and chocolate chips until it melts and becomes smooth and granular.

3. Add corn starch and low-gluten flour and mix evenly. Use the "Z" method. Remember not to stir in circles, otherwise the batter will become glutenous and crack easily during baking.

4. Add egg yolk and mix well

5. The chocolate egg yolk liquid is ready. Keep it in a pot of warm water to prevent the chocolate from solidifying when the weather is cold.

6. Add one-third of sugar to the egg whites and beat until bubbles appear. Then add half of the remaining sugar and continue beating until a lot of foam appears. Pour the remaining sugar in. Lift the whisk until the tip of the egg whites bends naturally, as shown in the picture!

7. Take a part of the meringue and put it into the chocolate egg yolk liquid and mix well.

8. Pour the mixed cake batter into the remaining meringue and mix well. Do it quickly to prevent the protein from defoaming and the cake from growing too high.

9. Pour into the mold, smooth the surface with a scraper, and shake out the bubbles.

10. Preheat the oven to 150 degrees, and bake at the bottom of the oven for about 70 minutes. When the time is up, you can poke the cake with a toothpick. If it is not sticky, it is done. Otherwise, you have to continue baking. The baked cake should be elastic and not collapse when lightly pressed. My oven is a Bear brand 25

11. After the cake comes out of the oven, shake it vigorously a few times, then immediately turn it upside down on the baking rack and wait until it cools down before removing it from the mold.

12. I made a light cream fruit cake. My family members said it was delicious. It definitely tastes better than the ones in the cake shop!

The method of making an 8-inch chocolate chiffon cake is introduced above. Isn’t it very easy to make? Eating out is not very healthy. It only takes a few minutes to make it.