Materials?

8 eggs (about 63g each)

Low-gluten flour100g

Cocoa powder 18g

95 grams of corn oil

25 grams of dark chocolate

Pure milk100g

95 grams of sugar

20 drops of lemon juice

Practice?

Prepare raw materials;

Before starting, put the chocolate in warm water of 75-80 degrees and slowly melt it;

Separate the egg whites from the yolk. After all eight eggs are separated, the egg white is about 285g and the yolk is about 140g.

Put a baking tray with poor quality in the oven, fill it with hot water of about 1-2 cm, set the upper and lower tubes at about 150 degrees, and preheat it for about 10 minutes;

Sift cocoa powder and low-gluten flour together for later use;

Heat corn oil with low fire for about 30 seconds;

Pour into flour;

Stir well, it's fine and slippery here;

The chocolate has almost melted. If it doesn't melt, stir the insulating water again, and it will melt completely soon.

Pour into the oil surface;

Stir evenly;

Pour in milk and egg yolk;

Mix thoroughly. If you are a novice, you'd better not draw circles to stir. Although the flour scalded by hot oil will not be hard, I think it is better for beginners to be cautious. After mixing, set aside. If you beat the egg whites slowly, cover the yolk with plastic wrap to prevent the surface from drying and scabbing.

The batter prepared here will be drier than the original batter, but the specific consistency will also be affected by temperature, water absorption of flour and egg yolk size. If it is particularly dry, you can add a little milk to adjust it.

Drop egg white into lemon juice or white vinegar;

Start to send, you can start at medium and high speed, and then slowly turn to medium and low speed;

I'm tired of saying that sugar is added three times, hahahaha, the first time is when the protein breaks up and big bubbles appear, the second time is when the big bubbles disappear and the protein becomes delicate, and the third time is after the protein appears lines;

Sending to neutral or neutral dry state;

Chocolate flavor is easier to defoam than the original flavor, cocoa powder has strong water absorption, and the baked taste will be more moist than the original flavor, so I usually beat the neutral or neutral dry state of protein here. If you like the taste of wet spots, you can wet them;

Take one third of the protein and put it in the yolk paste. Draw eggs three times from left to right and three times from top to bottom. Repeat this and mix it slightly, but you don't need to mix it with 100%. You can see that some protein is fine.

After stirring, pour it back into the protein bowl;

Then there is the familiar stirring technique, which is stirring at the bottom, from one o'clock to seven or eight o'clock;

If there are still a few protein particles that are not stirred well, they can be cut and stirred, and the cake paste after stirring is very light, delicate and bright;

Pour oil paper into the mold;

Scrape it flat and shake it for two or three times to discharge the big bubbles inside;

Put it into a plate filled with water in a preheated oven and bake at 150℃ for 70-80 minutes;

Immediately after baking, it is best to shake it twice and take it out while it is hot and put it on the drying rack;

Tear off the oily paper on the side, and the bottom can be slightly cooled before tearing, or completely cooled before tearing;

I like to cut off the scraps first;

You can cut it into small pieces to eat. Personally, I prefer the taste after refrigeration.