Every temptation of the taste buds is a cry of liking. Just like today's cocoa chiffon cake, the delicate cotton soft like a ❗️ cloud made cupcake is not only beautiful, but also easy to carry when going out for a picnic
By Men~杰
<h2>Royalties</h2>
Low gluten flour 30 g
Cocoa powder 10 g
Caster sugar 40 g
Milk 40 g
Corn oil 20 g
Egg yolks 35 g
Egg whites 65 g
Lemon juice to taste
Cream top material:
Light cream 100 g
Caster sugar 9 g
Cocoa powder (it doesn't matter if you have more or less, mainly for color grading) appropriate amount
<h2>Practice steps</h2>
1. Mix corn oil and cocoa powder and stir well.
2: Add milk and stir until emulsified.
3: Sift in low gluten flour and stir until there is no dry flour.
4: Add egg yolks and stir well.
5: Add a few drops of lemon juice to the egg white, add the fine sugar to the egg white three times, and whisk until the hook is small.
6: Add 1/3 of the meringue to the cocoa batter and mix well.
Step 7: Step 6 then pour back into the remaining meringue and continue to stir well.
8: Put the cake paste into a framed flower bag, squeeze into the paper tray for 6 minutes full, shake out the bubbles, send it to the preheated oven at 140 degrees to bake for about 35 minutes, and let it cool.
9, mix the cream ingredients to 8 distribution, choose your favorite mounting mouth squeezed on the cake, I also made a decoration with chocolate crisp beads.
<h2>Tips</h2>
1. Be sure to adjust the temperature and time according to the temper of your own oven 2. Paper tray size: the top diameter is 7cm, the height is 3.3cm, the amount of material can make 11 cakes 3. The material of the cream top can be squeezed on 4 cakes.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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