Ingredients
egg
8
Pure milk
125g
Low -gluten flour
70g
corn starch
150g
fine sugar
8 grams
boiling water
80 grams
Cocoa powder
2 grams
The recipe for slicing Chiba patterned chiffon cake into pieces
- 8 eggs, split the eggs first. I used 3 wooden eggs. Click on the picture to see the full picture
- The required ingredients for egg yolk paste are pure milk, corn oil, low gluten flour, and 8 egg yolks added in order
- Add corn oil to the milk bowl
- Stir and emulsify evenly
- Sift in low gluten flour
- Mix until there is no dry powder, add 8 egg yolks
- Draw the letter “z” and mix the egg yolk evenly. Put it aside and set it aside for later use to make the egg white cream
- 8 proteins, add a little lemon juice or white vinegar
- Use an electric egg beater to whisk until the pattern is clear, and add corn starch in a large hook shape
- Continue hitting until medium dry, and the Little Hook Protein Cream will be fine
- First, take one-third of the egg white cream and egg yolk paste, mix well
- Pour back into the remaining protein cream
- Stir evenly, do not mix
- Mix cocoa powder with a little boiling water to make a small amount of cake batter, and mix well
- None
- Cake batter is poured from a height of 20cm onto a baking tray lined with oilcloth/oilpaper. The size of the baking tray is 35 * 25cm, and this recipe is also suitable for a 28 * 28cm baking tray
- Spread the cake batter evenly
- Cut small openings in the piping bag and evenly squeeze on cocoa strips
- Draw back and forth with a bamboo stick
- Preheat the middle and lower layers of the oven in advance, bake at 140 degrees Celsius for 40 minutes, and turn to 150 degrees Celsius for about 30 minutes! (Reference)
