Chocolate Marble Chiffon
Ingredients
- 3 large egg yolks
- 36 gr cooking oil
- 36 gr uht milk
- 55 gr low protein flour
- 10 gr cornstarch
- 1 tsp vanilla extract
- 1 tbsp cocoa powder mixed with 1 tbsp warm water
- 3 egg whites
- 55 gr sugar
- 3 gr lemon juice
How to make
- pan d.16 cm
- 1. Mix egg yolks, cooking oil, milk, vanilla, mix well, add flour and cornstarch by sifting, mix well.
- 2. Add the egg yolks, mix well.
- 3. Beat egg whites, until foamy, add lemon juice, add sugar in 3 stages, beat until firm peaks.
- 4. Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix well, don't overmix, don't let there be egg whites that haven't been mixed.
- 5. Pour the diluted cocoa powder into the chiffon mixture, stir as needed. Pour into the chiffon pan, tap once and shake to flatten the surface, then make a marble motif using chopsticks
- 6. Bake in a preheated oven, with a temperature of
- 150°C 10 min, slit
- 150°C 10 minutes
- 140°C 40 minutes
- 125°C 5 minutes on top fire
- (Adjust each oven)
- 7. Lift, hit once immediately turn the baking sheet over, let it cool. Remove by hand.
Note
- If the pasta dough (egg yolk) is still too thick, you can add a little milk (because the eggs are different in size).
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