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RECIPE
▼Ingredients
Milk 40ml
Corn Oil 30ml
Cake Flour 45g
Cocoa Powder 15g
Egg Yolk 3
Egg White 3
Salt 0.1g
Lemon Juice1g
Sugar 50g
Castard
Egg Yolk 2
Sugar 25g
Corn Starch 6g
Cake Flour 5g
Milk 170ml
Butter 10g
Dark Chocolate 70% 25g
Whipping Cream 70ml
▼Instructions
1. Add corn oil to a bowl and heat to about 60 degrees, sift in flour, cocoa powder, add milk, add egg yolk
2. Add salt and lemon juice to egg whites, add sugar gradually, beat until stiff peaks
3. After mixing, add it to the squeeze bag, add it to the paper mold about 6-7% full
Baked at 130 degrees for 50 minutes, then 150 degrees for 15 minutes
4. Add egg yolk, sugar, corn flour and flour into the pot and stir well, then add milk
Cook on low heat until thick, add butter and stir, pour into chocolate bowl and stir, refrigerate for 1 hour
6. After refrigerating, whip the light cream, add it to the custard sauce one at a time, and squeeze it into the cake
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Chapter Labels:
00:00 start
00:10 egg yolk batter
01:53 Egg whites whipped and mixed
03:45 Pour into mold and bake
04:20 Custard
08:12 Squeeze into the cake
#chiffoncake #Chiffon #chiffoncake