Summary of tips and points for chocolate chiffon cake that will not fail
◎ Since cocoa eliminates meringue bubbles, the amount of egg white is larger than that of plain.
◎ If you store cake flour or cocoa in the refrigerator, the coldness will lower the dough temperature and make the dough easier to loosen. Put a plastic bag containing powder on the rice cooker to keep it warm. ← Important! !! !!
◎ To avoid crushing the meringue as much as possible, use yogurt with a low fat content. Yogurt with a lot of fat is hard to get high because of its fat content even if you don’t use cocoa.
◎ This time, I put all the sugar in the meringue, but I also recommend the method of emulsifying 5 to 10 g of sugar with egg yolk first (the same method as plain). In that case, the final dough can be made more difficult to loosen because it can be warmed by boiling it in hot water as soon as possible from the stage of mixing the sugar and egg yolk dough. (This time, I made it with less effort to separate sugar)
◎ If the meringue is finished too hard, it will take time to blend with the egg yolk dough, and the effect of the cocoa dough, which breaks the bubbles, will also make it easier for the bubbles to disappear. On the contrary, even if you finish it loosely and become a weak meringue, the meringue bubbles will naturally collapse. When setting up the meringue, be more careful and polite than usual!
◎ When making the final dough, the egg yolk dough is nervously “cleanly and evenly! 』\ It is quite difficult to mix.
Even if the egg yolk dough (the part where the cocoa color is dark) is slightly visible and hidden, it is okay to judge that it is OK if the meringue fits nicely and is mixed evenly as a whole. Here, if the dough becomes loose when trying to mix it neatly and evenly, it is more likely to lead to failure (the dough does not swell). (However, if it is full of unevenness, it will lead to large holes and shrinkage, so be careful …)
⇩ As a reference … It’s okay if the mixing is uneven like this! ⇩
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