💕簡單易做零失敗配方💕Easy Steps and Tips
6寸可可戚风蛋糕（6寸活底模具）
[食材]
→蛋白霜
蛋清約105克（三個大號的蛋清）
檸檬汁或白醋3克
細砂糖40克
→蛋黃糊
蛋黃約54克（三個大號的蛋黃）
低筋麵粉50克
可可粉10克
牛奶45克
植物油30克
[做法步驟]
1. 分離蛋黃和蛋清，蛋清放在冷餐櫃冷藏，直到盆子旁邊可以看到有冰渣。（完成其他準備工作的時間）
2.烤箱預熱150℃/300℉
3.低筋麵粉和可可粉過篩備用
4.把植物油加熱到60℃/140℉以上，直接衝入可可粉中，用手動打蛋器攪拌均匀。
5. 加入牛奶，用手動打蛋器畫圈攪拌進行乳化。
6. 乳化完成后確定混合液溫度，在40℃/104℉以下。倒入低筋麵粉，用手動打蛋器划一字攪拌到無乾粉狀態。
7. 一次性倒入蛋黃，用手抽划一字攪拌至蛋黃糊非常順滑，無顆粒狀態。
8. 蛋清+檸檬汁一起打到粗泡。分三次加入細砂糖打發。把蛋白打發到硬性發泡，打發好的蛋白霜一定是均匀細膩，有光澤狀態。
9. 取1/3的蛋白霜加入蛋黃糊中用刮刀混合。混合手法用切拌+撈伴手法。大致混合均匀后再加入剩下的1/2蛋白霜，同樣手法混合均匀。
10. 混合好麵糊倒入剩下的1/2蛋白霜盆中。繼續用刮刀混合均匀。
11. 麵糊從高出模具15-20cm的高處倒入（這樣可以去除空氣）
12. 用筷子在麵糊裏輕輕的畫圈去除氣泡，拿起摸具在桌面上輕輕的震幾下（不要太用力）
13. 烤箱預熱好後，把模具放入烤箱的中層或中下層，150℃/300℉烤50-55分鐘左右。
14. 蛋糕表面呈顔色金黃，就可以出爐了
15. 出爐后震幾下模具再立即倒扣，完全放涼脫模即可使用。
6 inch cocoa chiffon cake (6 inch cake mold)
[Ingredients]
→ Meringue
105g egg whites (three large egg)
3g lemon juice or white vinegar
40g Fine caster sugar
→ Egg yolk batter
54g egg yolks (three large yolks)
50g cake flour
10 g cocoa powder
45g milk
30g vegetable oil
[Steps]
1. Separate the egg yolks and egg whites and put egg whites in freezer until soggy ice can be seen next to the pot.
2. Preheat the oven to 150C/300F
3. Sift the cake flour and cocoa powder
4. Heat the vegetable oil to 60 ℃/140 ℉or more, directly pour into the cocoa powder, stirring with a manual whisk.
5. Add the milk and mix with a hand whisk.
6. After emulsification, make sure the temperature below 40 ℃/104 ℉. Pour in the cake flour and stir with a hand whisk until can’t see dry powder.
7. Pour the egg yolks once and stir with hand whisk until the yolk batter is very smooth and evenly mixed
8. Beat the egg whites with lemon juice until foamy. Add the fine sugar at three times.
The meringue to stiff and glossy. the meringue must be evenly delicate and shiny.
9. Take 1/3 of the meringue and add the yolk batter and mix with a spatula. Mixing method with cut mix and Scrape the bottom of the bowl to ensure the batter is evenly mixed.. Mix roughly evenly before adding the remaining 1/2 meringue, use the same method mixed evenly.
10. Mix the batter and pour into the remaining 1/2 meringue pot. Continue to mix evenly with a spatula.
11. The batter is poured in from a height of 15-20cm above the mold (this can help remove air)
12. Remove bubbles from the batter with chopsticks, gently shake it a few times on the table .
13. Once the oven is preheated, place the mold in the middle or lower layer of the oven and bake for about 50-55 minutes at 150C/300F.
14. The cake has a golden color on the surface and it can be baked
15. Remove from the oven shake the mold a few times, and then immediately invert the pan on a rack, completely cool release can be used.