How to make cocoa chiffon

Food requires nutritional balance. Not only will you not gain weight, but it will also help you maintain a slim and healthy body. For those friends who are trying to lose weight, please take a look. Today, the editor will introduce to you the method of making cocoa chiffon.

1. Dissolve cocoa powder in warm water and add corn oil to mix well.

2.12 Sift in low flour and mix, add beaten egg yolk

3.21 Stir evenly

4.1 Beat until dry foam

5.2 Add a little white vinegar to the egg whites and beat until they are coarse, then add all the sugar, corn starch and a little salt

6. Take 1/3 of the meringue and egg yolk paste and mix well

7. Take 1/3 of the meringue and mix it with the batter above and mix well.

8.1 Pour into the mold and shake it a few times to remove large bubbles

9.2 Pour back into the remaining meringue and mix evenly

10. Preheat the oven to 145 degrees, middle and lower layer, upper and lower fire, about 60 minutes

11. Bake the cake for 30 minutes until it expands

12. Bake the cake for 45 minutes and it will expand

13. After 13 minutes, there is no obvious change in the expansion state

14. Turn it upside down after it comes out of the oven

15. After the cake is completely cooled, the surface will return to the same height as the mold.

There are so many different kinds of Chinese food that you can never eat enough and never be able to describe them all. The unique cocoa chiffon dish that I would like to introduce to you is very suitable for you to try making at home.