I'm a beginner in baking. I've made cocoa Qifeng several times with this recipe. It's very successful. I like cocoa and it's delicious. I want to share this happy taste with you. This is an 8-inch square. I made it in a 7-inch mold.
Step1:Egg yolk and protein separation (this is the previous figure. It should be 5 yolks). 5 yolks with sugar A kind of oil A kind of milk A kind of Mix water evenly (looks lighter
Step2:Sift in low powder and cocoa powder in 23 times. Turn them up and down to make cocoa paste (circle mixing is not allowed
Step3:Make sure that there is no water or oil in the albumen basin and egg beater. Add 4 drops of white vinegar to beat the albumen three times A kind of Add sugar (I'll use ordinary white sugar). It's very important to beat until you mention that there are sharp corners (obviously, it's not easy to disappear lines) in egg beating... The egg white is mixed with cocoa paste 23 times (it is also mixed by turning up and down. It should be turned up in the end. The action should be light and smooth. It's like cooking). When the batter is mixed evenly, you can enter the cake mold.
Step4:Pour the batter into the mould. Shake the mould up and down to let the bubbles out. Put it into the preheated oven for 45 minutes (because the time and temperature of the oven are slightly different. You can adjust it properly
Step5:It's made of hollow molds. There are so many batters to make hollow molds. I baked several cups of cocoa cakes by the way.
Step6:Finished produc
Cooking tips:Take a look with a toothpick after baking. It's cooked without paste adhesion. Turn the mould upside down and let it cool. Press the front of the cooled cake on the mould once with your fingers. Turn your hands to take both sides of the mould. Point the thumb down (you can press and shake until the cake comes out). Then take the bottom mould of the cake and press the cake next to the mould once. It's finished by gently breaking it apart. There are skills in making delicious dishes.