How to make peanut chocolate chiffon cake

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about peanut chocolate sauce chiffon

1.121 Stir well

2.212 Add chocolate sauce to the beaten egg yolk

3.12 Sift in low flour

4.21 Stir well

5.1 Stir well

6.2 Add crushed peanuts

7. Add a few drops of concentrated lemon juice and a little salt to the protein solution

8. Fry until it becomes coarse foam

9.1 Whip until the volume increases significantly

10.2 Add 15g of white sugar

11. Add 15 grams of white sugar

12. Whip until wet foam

13. Add the last 15 grams of sugar

14. Whip until almost dry foam

15. Take 1/3 of the whipped meringue and add it to the egg yolk noodles.

16. Pick the bottom and stir evenly

17. Pour back into the remaining meringue

18. Pick the bottom and stir evenly

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

20. Apply some batter around the chimney and the mold (to help the batter expand and rise)

21. Preheat the oven to 175 degrees, lower layer, upper and lower fire

22. Bake for about 35 minutes, turn it upside down immediately after it comes out of the oven, and remove it from the mold after it cools down completely.

Today, I have finished introducing the peanut chocolate sauce chiffon cake that I would like to introduce to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.