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With cocoa * ✧ Soft and moist ♡ Chocolate chiffon cake recipe

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Making egg yolk dough for chocolate chiffon cake (moisture and oil content)

Once you have the meringue, make the yolk dough.
Mix the egg yolks using the mixer used to make the meringue. When the egg yolk can be emulsified until it becomes whitish and thick, add warm water + oil little by little, mix it further, and add 2 to 3 drops of vanilla oil.

⇩ Whitish and thickly emulsified egg yolk ⇩

Chocolate chiffon cake making egg yolk dough (moisture and oil content)

⇩ Add water + oil little by little and mix … ⇩

Chocolate chiffon cake Making egg yolk dough (moisture oil) Add water + oil little by little and mix.

⇩ Finally, add a few drops of vanilla oil ⇩

Chocolate chiffon cake Making egg yolk dough (moisture oil) Add vanilla oil

At this point, put the prepared hot water in another larger bowl and float the egg yolk dough bowl. ⇩

Chocolate chiffon cake making egg yolk dough (moisture and oil) Prepare balls
Chocolate chiffon cake Making egg yolk dough (moisture and oil) Float the yolk dough on a bowl

⇧ It may be difficult to understand, but I have a ball of egg yolk dough floating ⇧

The egg yolk dough making is interrupted here, and then the meringue foam tightening is started.
(If you put powders containing cocoa in a dough that has been boiled in hot water and leave it unattended, it will become sticky in a short time and it will be difficult to mix it with meringue.)

I often hear that it is good to warm the egg yolk dough of the chocolate chiffon cake, but the temperature of the water bath here is quite hot, and the dough should also be much hotter than the human skin.

I myself made a lot of dough using cocoa in a water bath, but I made many mistakes saying that the dough did not loosen and swell.
Meanwhile, by reading the literature that the melting point of chocolate seems to be around 35 degrees (Science of sweets “kotsu”: by Masako Kawada), “Maybe the egg yolk dough containing cocoa (chocolate) is finished hot. , If you bring the final dough to a temperature similar to that of human skin, the dough will not loosen? ”


The result is more than you can imagine! !! The looseness of the fabric has been improved and it has swelled properly.

From such an experience, chocolate-based (rich in oil and fat) chiffon cake works well when warmed in a water bath with the feeling that the egg yolk dough does not become human skin but the final dough is brought to human skin! I came to think so.

The theory may be wrong, but there is no doubt that a hot water bath will be effective, so please use a hot water bath. (Do not use boiling water as the yolk may harden.) ← Dig into the last tip.

Chocolate chiffon cake meringue foam tightening

While the egg yolk dough is being boiled in hot water, the meringue that has been waiting in the refrigerator is tightened.
Insert the whisk vertically into the meringue and mix it with the guru.
When the meringue changes from a light, fluffy meringue to a meringue that feels resistance and weight, foam tightening is complete.

⇩ Plain chiffon cake foam tightening excerpt photo ⇩

Chocolate chiffon cake plain chiffon foam tightening

⇩ Meringue with foam tightening (plain chiffon cake foam tightening excerpt photo)

Chocolate chiffon cake meringue with foam tightening

Making egg yolk dough for chocolate chiffon cake (powder)

While the egg yolk dough that you made earlier is boiled in hot water, add the combined flour (soft flour and cocoa powder) while sieving.

⇩ After sieving all the powders ⇩

Chocolate chiffon cake, where all the flour is sifted

When all is in, mix manually from the center of the ball with the mixer off and let it blend in.
When the powder is completely blended, switch on the mixer and mix at low speed for about 30 seconds until the powder is gone.

After mixing, use a rubber spatula to clean the powder and dough scattered around the bowl, and make sure that there is no unmixed residue or unevenness on the bottom of the bowl to make the dough uniform.

⇩ Finished egg yolk dough (I’m shooting with one hand, so it’s blurry …)

Chocolate chiffon cake egg yolk dough completed

👉On the 4th page, combine the chocolate chiffon cake meringue and egg yolk dough.

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